Crockpot Salsa Chicken

From a fellow Detroit Knot bride and fellow Food Blogger - FoodisLove. I have had this before and know that it is delicious! Easy and simple to make (my kind of food!), it's a very tasty meal on tortillas or as we used, on tostada shells. By the way, the other bloggers are correct, it doesn't photograph very well...but it sure is yummy!

Ingredients:

• 4 boneless, skinless chicken breasts frozen
• 1 cup salsa
• 1 package reduced sodium taco seasoning ( I used regular!)
• 1 can reduced fat cream of mushroom soup condensed (I used Cream of Chicken)
• 1/2 cup reduced fat sour cream

Directions:

1. Add frozen chicken to the crockpot.

2. Sprinkle taco seasoning over chicken.

3. Mix salsa and soup in small bowl, then pour mixture over chicken

4. Cook on low for 6-8 hours (time will vary, mine was done in 5 hours)

5. When ready to eat, remove from heat and stir in sour cream. Shred the chicken with a fork… it shreds easily.

6. Serve on tortillas, over rice, tostadas, etc....we garnished as usual with tacos - cheese, olives, lettuce, onion, sour cream.