Wednesday, April 11, 2012

Crock Pot Salsa Chicken

1 1/2 lb boneless, skinless chicken breasts
1 cup salsa
1 package taco seasoning
1 can cream of chicken (or mushroom) soup
1 cup sour cream
2 cups instant rice
1 can black beans

Add frozen chicken to crock pot. Sprinkle taco seasoning over chicken. Pour salsa and soup over chicken. Cook on low for 6-8 hours or cook on high for 4 hours. Remove from heat and shred chicken with a fork and knife. Stir in sour cream and serve over rice and black beans. Lettuce and tomatoes are optional and are great on there too.

2 cups Instant Rice ~ Stove: In meduim saucepan, bring 2 cups water to boil. Stir in rice and cover. Remove from heat. Let stand 5 minutes. Fluff lightly with fork and serve. Microwave: In a microwave safe dish combine rice with 2 cups water. Microwave for 5 minutes. Let stand for 2-4 minutes until all water is absorbed. Fluff lightly with fork. *Add butter and salt if desired.
Hope you enjoy :)!

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