Friday, October 3, 2008

Crockpot Mexican Chicken

Crockpot Mexican Chicken

This is one of my all time favorite crock pot recipes. Ingredients can be modified to make it low fat. Serves a family of five with lots of leftovers.

Crock Pot Mexican chicken (aka sour cream and salsa chicken)

4 - 6 boneless skinless chicken breasts (I cut them into chunks)
1 pkg taco seasoning
1 cup salsa
8 oz. sour cream
1 cup shredded cheddar cheese

Spray Crockpot, add chicken and sprinkle with taco seasoning. Mix salsa and sour cream together and then pour on top of chicken. Sprinkle with cheese. Cook on low for 6 -8 hours, or high for 4 hours. You can serve this with tortillas to wrap it in (incorrectly assumed I had them tonight - bummer!) or on top of rice. Can sprinkle with chopped scallions or cheese as well.

Yum yum enjoy!

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