4 frozen boneless, skinless chicken breasts
1 jar (16 oz.) salsa
1 cup sour cream
6-8 flour tortillas
Place chicken in greased 3.5 to 4.5 quart slow cooker. Pour salsa over the top. Cover and cook on high heat 6-8 hours or on low heat 10-12 hours. Shred chicken by pulling apart with two forks. During last hour of cooking, stir in sour cream. Makes 6-8 servings.
Fold chicken mix inside warm flour tortillas with lettuce and grated cheddar cheese, if desired.
We made this for Kara's 19th birthday (and had Pillsbury crescent rolls and homemade carrot cake).
1 jar (16 oz.) salsa
1 cup sour cream
6-8 flour tortillas
Place chicken in greased 3.5 to 4.5 quart slow cooker. Pour salsa over the top. Cover and cook on high heat 6-8 hours or on low heat 10-12 hours. Shred chicken by pulling apart with two forks. During last hour of cooking, stir in sour cream. Makes 6-8 servings.
Fold chicken mix inside warm flour tortillas with lettuce and grated cheddar cheese, if desired.
We made this for Kara's 19th birthday (and had Pillsbury crescent rolls and homemade carrot cake).
3 comments:
hahaha, I love how excited Kara looks and that you h ad pillsbury crescent rolls with tacos!! That just sounds hilarious! These are very yummy though and super easy!!! Glad you guys are doing this!
yum yum.
mmmmmmmm eating this tonight!!!!! Puting it on right now!!!!
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