Another Pinterest find. Really, I’ve been making my way through several dinner (and dessert) ideas that I’ve found there. The recipe is on Chef Mommy. She has loads of great recipes. I’m for sure going to be checking out more from her blog.
Slow Cooker Salsa Chicken
1 pound boneless skinless chicken breasts
1 can cream of chicken soup
1 cup salsa
1 package taco seasoning
1 cup sour cream
Put chicken, soup, and salsa 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.
I didn’t change a thing and everyone thought it was yummy. I did shred the chicken. It made it so much easier to serve. I served it all over rice.
Rice and I have had a love-hate relationship. I love rice cooked properly, but it seemed that I could never get it to come out just right. I hate what it does to my triglyceride level. I practically had rice completely out of my diet. But then… I found these instructions for cooking rice… and boy I’ll really have to practice self-control. My rice came out perfect!
Some Rice Tips I Learned:
- Soak your rice (I soaked mine for 20 minutes)
- Make sure your pot lid keeps steam from escaping (I used a clean linen towel and wrapped it around the pot lid)
- After cooking, let it rest (I did a quick check to make sure it was done and then let it rest with the lid on for another 10-12 minutes)