Crockpot Salsa Chicken

This recipe comes compliments of my knottie friend, MrsLaurenandJustin. It is super simple and smells wonderful! Matt is not a huge Mexican food fan, so I toned down the seasoning. Also, I thought I had a packet of Mexican rice mix in the pantry... I was wrong... so I just threw some stuff together. It wasn't too bad.

Crockpot Salsa Chicken
Serves 4
1. In a crockpot:

• Add 4 FROZEN chicken breasts (I had 2 super huge ones)
• Sprinkle 1 packet taco seasoning over the chicken (I used half)
• Mix together 1 cup salsa and 1 can cream of chicken soup and pour over chicken

2. Cook on low for about 8 hours. Mine ended up being in for closer to 11 and it was fine, I love crock pots!

3. When you get home from a long day at work, figure out your side dish and start making it. Below is the recipe for the rice I made with it. Once the side dish is almost done, add 1/2 cup sour cream to the crock pot and mix in. Also, break up the chicken into shreds, it should just fall apart. Let it sit for a couple minutes while the sour cream warms.

4. There are many ways you could serve this... by itself, over rice, in a tortilla, with tortilla chips... I chose to pile it onto a store bought tostada and sprinkle on a little cheese and a dab of sour cream... and a couple jalapenos. Mmmmm. Thanks Lauren!!

Mexican Rice

1. Prepare 1 package of Rice-a-roni chicken flavor rice per directions except:

• Add a handful of diced onion and half a diced jalapeno to the browning of the rice
• Reduce the water by 1/2 cup
• Add 3/4 cup salsa and 1/2 cup canned corn when you add the water

2. Watch it carefully to make sure it doesn't stick/burn due to the reduced water. It depends on the liquid content of your salsa.

3. Enjoy.