Hi everyone! It's been awhile since I posted last. Thanksgiving and family time and what-not. . . . But I just had some left overs of this recipe and I thought, "I must share this. . . NOW!" Seriously, it's that durn good - plus it makes a TON, so woot-woot, freezer leftovers!
Ingredients
~2 lbs of boneless, skinless chicken breasts (thawed or frozen, either works)
1 cup of your favorite salsa
1 package of low-sodium taco seasoning
1 can cream of chicken soup
1 cup low-fat sour cream or non-fat, plain greek yogurt (optional)
Directions
Place chicken breasts in slow cooker. Mix next three ingredients together in a separate bowl (or large liquid measuring cup), then pour over chicken. Cover and cook on low for 6-8 hours, on high for 4 hours. When finished cooking, use two forks to shred the chicken breasts. The mixture will appear to have too much liquid at first, but after shredding the chicken should absorb most of the liquid. If desired, mix the sour cream (greek yogurt) into the shredded mixture. Serve on warmed tortillas with a little Mexican blend cheese on top and a side of black beans for a yummy dinner!
Helpful Notes
- This will make a LOT of food, but it freezes really well. So, if you aren't a fan of the same dish two nights in a row, freeze and enjoy this dish a week later!
- When I made this, the idea of mixing the greek yogurt into the shredded meat mixture didn't appeal to my boyfriend. So, I left it out of the shredded mixture and then just topped mine with a dollop of greek yogurt - yum!
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