4 chicken breasts frozen boneless, skinless
1 jar salsa (16 ounces)
1 cup sour cream
6-8 flour tortillas
Place chicken in greased crock pot. Pour salsa over the top. Cover and cook on high heat 6-8 hours or on low heat 10-12 hours. Shred chicken by pulling apart with two forks. During the last hour of cooking, stir in sour cream. Makes 6-8 servings.
Fold chicken mix inside warm flour tortillas with lettuce and grated cheddar cheese, if desired.
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