Slow Cooker Salsa Chicken

Slow cookers are such a magical convenience when it comes to cooking. What other appliance can you randomly throw in five ingredients, leave for the day, and when you come home dinner is ready.  I have such wonderful memories of my mom’s crockpot as a frequent week night participant in the cooking process.  On the other hand, I hate my crockpot.  I can’t say that it doesn’t work, it just works a little too well. #thingsarenotmadeliketheyusedtobe  Six hours on ‘warm’ and my chili is a blackened blob caked to the bottom. That may be a bit of an exaggeration (but not too far off).  The ideal cooking time for my crockpot is about 4 hours on low, hardly a throw-it-in-and-leave-for-a-nine-hour-work-day type thing.  I have every intention of getting a new one, but that intention has been lingering for almost three years so its probably not going to happen anytime soon.  Now say, completely hypothetically, that you had a crockpot meal planned but then overslept and now need it ready in two hours.  This little quirk of my crockpot dearest is now completely useful.

Slow Cooker Salsa Chicken

Slow Cooker Salsa ChickenRecipe from Semi Homemade Mom

Ingredients

4 boneless, skinless chicken breasts (frozen is fine)
1 cup salsa
1 can condensed cream of chicken soup
1 packet taco seasoning
1/2 cup sour cream
6 tortillas

Directions

Place chicken in the bottom of your slow cooker. Sprinkle taco seasoning on chicken. In a bowl, combine soup and salsa. Pour over chicken. Cook on high 4 hours. Shred chicken with two forks and stir in sour cream. Serve on tortillas or as desired.
After two hours on high lunch is served.  The chicken went from frozen to juicy perfection.  Great flavor and a snap to prepare. This is a perfect meal for a busy weeknight or lazy Sunday lunch.