| Directions | Sprinkle chicken breasts with taco seasoning. Place in large, oval crock-pot. Mix mushroom soup and salsa in a bowl. Pour soup and salsa mixture over the chicken. Cook on low approximately 6 hours. Serve over Spanish style rice. Add a dollop of sour cream on top. Yum! |
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Ingredients | - | | 4 chicken breast, boneless and skinless |
- | | taco seasoning |
- | | 1 can cream of mushroom soup |
- | | 1 container salsa, (peach is a favorite) (small container) |
- | | sour cream, optional |
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