Fall is approaching and so is casserole & crockpot season (insert super excited-ness here)!!! Even though summer is closing in on us, it is still 80 degrees out. However, I was too excited to try this recipe to wait for cooler temperatures. Plus, the stove part of my oven broke so I will be using my slowcooker frequently till I get a new oven :-) Here is my first recipe...
2 pounds chicken (your favorite parts, skin & bone doesn't matter because you will be removing it later)
1 package taco seasoning
1 1/2 cups salsa (I used Mrs. Renfro's Mild Salsa)
1 can cream of chicken
1/2 cup chicken stock
1 cup of sour cream
1 cup shredded cheddar cheese
Cooked Spanish rice or chicken flavored rice
Mix taco seasoning, salsa, cream of chicken, and chicken stock in bottom of crock. Put
chicken in and cover chicken with the mixture. Cook on low for aprox. 5 hours. Remove any bones or skin, shred chicken. Put chicken back. Add sour cream and mix together. Top with cheese. Heat for aprox. 15-20 more minutes or until cheese is melted.
Serve over spanish rice and enjoy!
Now, I have to give credit where credit is due. Although I changed up the recipe a bit, the original recipe came from: http://www.crockadoodledo.blogspot.com/search/label/CHICKEN
VERDICT: Yummy! This dish was awesome! We had some leftovers so I will be freezing those and using in another upcoming recipe.
VERDICT: Yummy! This dish was awesome! We had some leftovers so I will be freezing those and using in another upcoming recipe.
