Friday, February 8, 2013

Salsa Chicken

1 pound boneless skinless chicken breasts
1 can cream of chicken soup
1 cup salsa
1 taco seasoning packet
1 cup sour cream (I would start out with less and add to your liking)
1 can black beans, rinsed
shredded cheese
green onions
cilantro
rice
 
Put chicken, soup, salsa and taco seasoning in slow cooker.  Cook on low for 6 hours.  Shred chicken, if desired.  Stir in sour cream and heat until everything is combined. Serve over rice, top with cheese, black beans, green onions, and cilantro. Works great as a burrito, rolled in a tortilla shell or  served with tortilla chips.

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