I made this the other night and it is more of a Mexican take on my other Crock-pot chicken recipe, but it met my criteria - yummy and easy!
4 Frozen Boneless Skinless Chicken Breasts
1 package Taco Seasoning Mix
1 cup Salsa
1 can Cream of Chicken Soup
Cook on low for 6-8 hours. Add 1 cup sour cream. Shred chicken. Serve on rice or in a tortilla!
