I just cannot get enough of the recipes from Pearls, Handcuffs, and Happy Hour. We've tried several of the recipes found on the blog, including today's recipe for Crock Pot Salsa Chicken. We ate this delicious dish for dinner tonight! Jim was quick to proclaim the meal as a keeper, and I would have to agree. It reminded me much of Chicken Creole with Chile Cream Sauce, which is one of our favorite meals. Not only was this meal tasty, it was SO easy to put together. Check it out if you're in need of a quick, scrumdiddlyumptious dinner!
Recipe for: Crock Pot Salsa Chicken
From: Pearls, Handcuffs, and Happy Hour
Ingredients:
1 pound boneless, skinless chicken breasts
1 can cream of mushroom soup
1 cup salsa
1 package taco seasoning
1 cup sour cream
Shredded cheese (optional)
Directions:
1. Place chicken, soup, and salsa in the crock pot. Pour taco seasoning on top.
2. Cook on low for 6 hours or on high for 2 to 2 1/2 hours.
3. Pull the chicken out, shred, and return to the pot.
4. Stir in sour cream and cook until ingredients are combined.
5. If desired, top with cheese. Serve over rice and with warm tortillas.
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