I have this going in the crockpot for supper tonight! 

I'm gonna serve it with warm corn tortillas! 

Crockpot Salsa Chicken

{dump and cook} 

 

http://www.examiner.com/article/slow-cooker-salsa-chicken-recipe

Soooo here's my version...

Crockpot Salsa Chicken

{dump and cook}

Ingredients:

2 lbs frozen Chicken Breasts (boneless and skinless)
1 cup Salsa
1 can Rotel
½ cup Water
2 tbsp Taco Seasoning
1 cup Onions (minced)
½ cup Celery (minced)
3 tbsp Sour Cream
½ cup Monterrey Jack (shredded)
½ cup Cheddar (shredded)
1 green onion (for garnish) 

Directions:
Place the chicken in a slow cooker. Sprinkle the taco seasoning over the meat then layer the onion, celery, salsa, & tomatoes on top. Pour ½ a cup of water over the mixture, set on low and cook for 6-8 hours. The meat is cooked when it shreds or reaches an internal temperature of 165°. When ready to serve, break up the chicken with two forks then stir in the sour cream. Sprinkle shredded cheese & top with green onion garnish!

 

Hope y'all enjoy! ~ Cooking With My Kidlets