3-4 boneless, skinless chicken breasts
1 jar (16 ounces) chunky salsa
1 can (10.5 ounces) cream of chicken soup
flour tortillas
sour cream
cheddar cheese
Place chicken breasts in greased 3-4 1/2 quart slow cooker. In a bowl, combine salsa and soup. Pour mixture over chicken. Cover and cook on low heat 6-8 hours.
When ready to serve, shred chicken. Put desired amount of chicken in tortilla. Add sour cream & cheese. Roll up tortilla. Enjoy!
Monday, March 17, 2008
All-Day Salsa Chicken
Subscribe to:
Post Comments (Atom)
0 comments:
Post a Comment