Thursday, September 15, 2011

Salsa Chicken

 My sister called me the other day and mentioned that she was trying this new recipe.  I told her to let me know how it turned out.  Yep, good enough that I got a phone call saying I had better try it!  So here it is. Thanks for sharing Cozy!!  The recipe came from here, and I switched out the creamed soup for a GF version.

1 pound boneless skinless chicken breasts 
1/3 C  creamed soup mix (found here)
1  1/4 C water

1-2 tsp GF chicken bullion or chicken paste
1 cup salsa
1 TB taco seasoning
1/2 can black beans (rinsed and drained)

1 cup sour cream 
optional: grated cheddar cheese to sprinkle on top when serving

Add dry soup mix, water and chicken bullion on stove top and cook until blended and thickened slightly.  Place chicken, soup, and salsa in slow cooker. Sprinkle taco seasoning over everything. Cook on low for 6 hours. If shredding the chicken, pull the breasts out and shred; return back to slow cooker. Stir in sour cream and continue cooking until everything is heated through.  Serve over rice.

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