This recipe seems similar to the other crock-pot chicken I posted, but it tastes (and is served) completely different.
4 boneless, skinless chicken breasts
1 c. salsa (I used Margaritas)
1 pkg. taco seasoning
1 can cream of chicken soup
1/2 c. sour cream
Place chicken in crock-pot. Sprinkle taco seasoning over chicken. Pour salsa and soup over chicken. Cook on low 6-8 hours. Remove from heat and stir in sour cream. Serve with rice.
We always have this with Spanish rice. The absolute best Spanish rice we have tried from a box is Near East brand. Just make a bed of rice and put the chicken and sauce on top.
Have you tried the Near East couscous? It's delish!
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