Today I wanted to share a new family-favorite recipe - and a great tip I came across to make it even easier!
The recipe is for Salsa Chicken. It's incredibly easy to make and every member of my family loves it (which is truly remarkable). You can serve it on tortilla skins, over rice or how we enjoy it most: as a dip with tortilla chips.
It requires shredding chicken - and that's where my tip comes in. I discovered the easiest way to shred chicken. Just take it out of the crock pot and put it in your stand up mixer! It was shredded in seconds. I slipped it back in the crock pot, stirred it around and voila! So much easier than shredding it with a fork.
1 pound boneless skinless chicken breasts
1 can cream of mushroom or cream of chicken soup (I used the cream of chicken)
1 cup salsa
1 can of black beans, drained and rinsed
1 package taco seasoning
1 cup sour cream
cilantro, for serving (optional)
Put chicken, soup, salsa and black beans in slow cooker. Sprinkle taco seasoning over everything. Cook on low for 6 hours. If shredding the chicken, pull the breasts out and shred; return back to slow cooker. Stir in sour cream and heat just until everything is combined.