Slow Cooker Creamy Salsa Chicken

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Total Time: 30 minutes

Servings: 5

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INGREDIENTS:

• 2 lb chicken breasts 

• 1 (16 oz) jar chunky salsa 

• 1 (10.75 oz) cream of chicken soup 

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DIRECTIONS:

1. Mix together salsa and chicken soup in a resealable gallon-sized freezer bag.

2. Add chicken breasts and zip closed.

3. When ready to eat, remove from freezer and thaw in fridge for 24 hours.

4. Cook on HIGH for 3-4 hours or LOW for 6-7 hours.

5. When finished cooking, shred chicken and serve over rice, with tortilla chips, over a salad, in tortilla shells, or wrapped in a soft tortilla (this meat is so versatile).

6. Garnish with cheese, sour cream, avocado, lettuce, tomato, and hot sauce.