Crockpot Salsa Chicken

The love affair with my crock pot continues.

This is one of those dinners that I think can please everyone. Got cranky kids? Serve them this. A busy mom? Stick this in the crock pot by noon and you'll have dinner by 6:00. And really- who doesn't like cheese, salsa, or sour cream? Sorry to the vegetarians though- there is chicken in this dish. :/

I believe many of us have some salsa, sour cream, taco seasoning, a can of cream of chicken soup, and some cheese hanging out in the kitchen (although it wasn't in the original recipe, I deemed it necessary). I also had some scallions to use up so I added it for garnish. Take two chicken breasts and set them in your crock pot. Pour everything except the cheese and sour cream inside and let it get to work. When it's done you can shred the chicken or leave it as it- it'll be super soft anyway so it'll fall a part on it's own.

As you can see, I served it a top a bed of rice and called it a day. Next time I think I'll add black beans and cilantro. If you're into spicy food, you could definitely amp it up by using a hot salsa and adding peppers. Win for everyone!  

Source: adapted from Chef Mommy
Servings: 3-4

2 boneless skinless chicken breasts
1 can cream of mushroom or cream of chicken soup
1 cup salsa
2 tablespoons taco seasoning
1 cup sour cream
2 tablespoons cheddar cheese
scallions (optional)

Put 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 heat just until everything is combined. Garnish with cheese and scallions if desired.

Who would you serve this to?