Now this one is a total keeper. Talk about 5 ingredient deliciousness! So simple and incredibly yummy with very little effort- thank you crockpot. I don’t use my slow cooker nearly enough. It’s one of those kitchen appliances that is often over looked in my house. I tend to focus my attention on more “homemade” from the stove/oven type meals. I don’t really know why… it’s not that I think those meals are necessarily always superior or anything- you can make a damn fine meal out of a crockpot (this one included). Who knows? I think it has something to do with me being a little airy sometimes.
As easy as this recipe is, I couldn’t help but make it a little bit harder on myself. Instead of canned soup, I made my own “condensed soup” out of a simple roux. I also chose to use a homemade taco seasoning rather than a packet (I used the full recipe). I just don’t like using the packets- it’s just as easy to use my own spices and that way I will know what exactly is in it too.
Oh and I decided to add some pinto beans as well- one can drained and rinsed was perfect. It added a little more substance to the whole thing.
As far as serving the chicken, you have a lot of options. You can simply serve it over rice or you can get a little fancier and make a burrito out of the mixture- as you can see, that’s what I did. Add some cooked rice, shredded monterey jack, chopped scallions, and maybe a little avocado/guacamole and you have got yourself one fine burrito!
- 1 pound boneless skinless chicken breasts
- 1 can cream of chicken soup
- 1 cup salsa
- 1 package taco seasoning
- 1 cup sour cream
- Combine chicken, soup, salsa, and taco seasoning in slow cooker and 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 heat just until everything is combined.
adapted from Chef Mommy