4 boneless, skinless chicken breasts (frozen is fine)
1 cup salsa
1 can condensed cream of chicken soup
1 packet taco seasoning
1/2 cup sour cream
Place chicken in the bottom of your Crock Pot
. Sprinkle taco seasoning on chicken. In a bowl, combine soup and salsa. Pour over chicken. Cook on high 4 hours. Shred chicken with two forks and stir in sour cream. Serve on tortillas or as desired.
**Another option for this is to cover the chicken breasts in one jar of Pace Salsa and let it cook for 6-8 hours on low.**
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