I always like to throw a good mexican dish into the mix. I got this recipe over at Chef Mommy. This one is definitely one to try. It is so easy. And the flavor is amazing. Remember how I told you I like recipes with cream cheese? Well I had to throw one in. The best part to my hubby was the leftovers the next day. I got whole wheat tostitos chips, poured the sauce over the chips, covered with cheese, olives, and sour cream, and there ya go delicious nachos!
Rating: 5 stars Difficulty of Recipe: 1 star How I changed it:I added some cream cheese
Things I may do differently next time: Add a can of black or pinto beans
Will I make it again?Yes!
1 pound boneless skinless chicken breasts
1 can cream of mushroom or cream of chicken soup (I used the cream of chicken)
(I also added a little shredded cheddar-jack, black beans and scallion on top)
Put chicken, soup, and salsa in slow cooker. Sprinkle taco seasoning over everything. Cook on low for 6 hours. If shredding the chicken, pull the breasts out and shred; return back to slow cooker. Stir in sour cream and heat just until everything is combined.
I am Alyssa and the blogger behind The Recipe Critic. I started my blog in June of 2012 as a place to share my passion for cooking. I love trying new things and testing them out with my family.