I love these because they are effortless and they taste just as good as the ones from the little local restaurant down the street from my house and they are one of those dump and go dinners. Let the crock pot do all of the work for you.
This recipe starts with frozen chicken breasts and end with fresh and flavorful tender chicken. I like to make this with the 3 pound bags of frozen chicken breast, for a good amount of chicken tacos for meal prepping and leftovers.
3 pounds of frozen chicken breast
1 can of cream of chicken soup
1 16 oz jar of salsa
2 cups of water
Place 2 cups of water in the slow cooker
Add 3 pounds of chicken breast
Pour a jar of salsa into the slow cooker.
Add a can of cream of chicken soup.
Cover and cook on low for 8 hours.
Before serving give it all a good stir to shred the chicken.
Serve with toppings of your choice. I like panella cheese crumbles, avocado, fresh cilantro and a little lime.
Store leftovers for up to 5 days in the fridge.
This shredded chicken meat is awesome in quesadillas and on nachos too!
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