1 pound boneless skinless chicken breasts
1 can cream of mushroom or cream of chicken soup
1 cup salsa
5 tsp taco seasoning
1 cup sour cream
cilantro, cheese and/or black beans for serving (optional)
Put chicken, soup, and salsa in a slow cooker. Sprinkle taco seasoning over everything. Cook on low for 6 hours. Shred the chicken; return back to the slow cooker. Stir in sour cream and black beans (if using) and heat until everything is combined. Serve over rice or tortilla chips. Can also be used as a burrito filling.
Alternative freezer directions:
Put the first 4 ingredients in a gallon bag and freeze. Thaw and follow the cooking directions.
Tags: crockpot