IN THE POT | SALSA CHICKEN

This dish was another victim of baby brain.  I made it, and it smelt divine, and in my rush to serve it I forgot to mix in the sour cream.  So I was going to write about how there really wasn’t enough sauce to go around, but that’s because I didn’t put the sour cream in there! Whoops!

This is a really simple dish and it’s one of the best ones for chicken because there’s no cutting up of the chicken (which I hate – it’s all slimy and gross and it’s got bacteria that can kill you!) and it cooks all day (so there’s no made panic rush around at 2pm when you realise you still have to get dinner on!).

The chicken just falls apart and the marinade soaks right through it so it’s all flavoured.  I really enjoyed the flavours, it’s just not a dish you can whack on rice and call done.  (In my opinion!)  I think the next time I make it I’m going to cook the chicken and then serve it up as a burrito or in tacos. (That way I can add some tomato, lettuce, corn and beans to the mix!)

It’s as Kelly says; “It’s REALLY good. Looks not all that appetizing when done – but good.”

SALSA CHICKEN

2-4 x Chicken Breasts

1 x Packet Taco Seasoning

1 x 300g jar Salsa

1 x 400g can Cream of Mushroom Soup

300g sour cream

1. Place chicken in the bottom of slow cooker.  Pour taco seasoning over the chicken.  (Really cover the chicken with the seasoning so you can’t see any of the chicken through the seasoning.)

2. Mix the Cream of Mushroom Soup and salsa together and pour over the top of the chicken.

3. Cook on low for 6 – 8 hours.  (Do not stir!)

4. 2 minutes before serving mix in the sour cream and let it heat through.

Source: Kelly’s Korner