Here’s another dinner recipe that’s so easy and delicious, it’s just SILLY. My mother gave me this recipe and we now eat it constantly. It’s a big hit with the family.
This is a recipe for a SMALL crockpot (double the recipe for a bigger crockpot):
- Three (3) skinless, boneless chicken breasts
- One (1) 24 oz. jars of salsa (any kind and brand will do, it’s your preference)
- 8 oz. of sour cream (the low-fat version works just fine, too)
Pour the salsa and the sour cream into your crockpot and stir until mixed. Put in the chicken breasts and bury under the sauce. Cook on low for 8 hours or high for 5 hours. The times are approximate—but you’ll know it’s done when the chicken easily shreds apart with a fork.
When done, shred chicken (similar to pulled pork) and mix in with the sauce.
I serve this with Mexican yellow rice and a hot fudge sundae, er, I mean a vegetable. Leftovers? Shred the chicken for tacos, quesadillas or a salad topping. Yum. Enjoy!
