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Ingredients
6 Small chicken thighs, boneless, skinless
1 Cup medium salsa
1 (10 oz) Can cream of chicken soup
1 Packet taco seasoning
1/2 Cup sour cream
Salt & pepper, to taste
2 Cups cooked rice
1/2 Cup shredded cheddar or Mexican blend cheese
Instructions
Place the chicken breasts in the base of the crockpot. Combine salsa, cream of chicken soup and taco seasoning and mix well. Pour mixture over and around chicken.
Set on LOW and cook for 4 to 5 hours. With 30 minutes left in the cooking cycle, stir in the sour cream and finish cooking; season with salt & pepper to taste.
Serve over cooked rice and top with shredded cheddar or Mexican blend cheese.