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    • Lindsay Lee

      Crock pot Salsa Chicken 1 pound boneless skinless chicken breasts 1 can cream of mushroom or cream of chicken soup (I used the cream of chicken) 1 cup salsa 1 package taco seasoning (I used 1 Tbsp of my homemade taco seasoning) 1 cup sour cream cilantro, for serving (optional) (I also added a little shredded cheddar-jack, black beans and scallion on top)

    • Olivia Taylor

      Slow Cooker Salsa Chicken: 1 lb boneless skinless chicken breasts 1 can cream of chicken soup 1 cup salsa 1 pkg taco seasoning 1 cup sour cream toppings: cilantro, shredded cheese, black beans, scallion 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.

    • Amy Aarsen-Passauer

      Crock Pot Mexican Chicken: chicken breasts, cream of chicken soup, salsa, taco seasoning, sour cream. Optional additions: cilantro, shredded cheese, black beans, and scallions

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