Creamy Chicken Tacos
4 frozen boneless, skinless chicken breasts
1 jar (16oz) salsa
1 cup sour cream
6-8 flour tortillas
Place chicken in greased 3 ½ to 4 ½ quart slow cooker. Pour salsa over the top. Cover and cook on high heat 6-8 hours or low heat 10-12 hours. Shred chicken by pulling apart with two forks. During last hour of cooking, stir in sour cream.
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