by Ruby Ricks
2-3 boneless chicken breasts
2 cups (16 oz. jar) salsa
sour cream
tortillas
Put chicken in crockpot and add a little salt and pepper. Pour salsa on top of chicken. Cover and cook 3 hours on high or 6-7 hours on low. One hour before serving, remove chicken from crockpot, shred it, then return to crockpot and add sour cream to taste (1/2 to 1 cup). Serve on warm tortilla with other optional ingredients, i.e..cheese, cilantro, avacado, etc.
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