Slow Cooker Chicken With Salsa

 

Creamy Mexian Chicken 005Well, I have rediscovered my slow cooker.  So be prepared to see a lot more recipes using it.

For someone who is short on time this is the perfect solution.  Put everything into one pot, turn it on and forget about it.  Return in 6 hours and it’s done without having to do a thing.  Brilliant.  Here is a recipe that I’m sure you’ll love.

Creamy Mexian Chicken 001Just a few ingredients.  One package taco mix, 1 package cream cheese, 1 can of rinsed kidney beans, 1 can cream of mushroom soup, 1 cup sour cream, 1/4 cup flour,1 cup salsa sauce and 6 chicken thighs.

Creamy Mexian Chicken 002Place  chicken thighs,1 can of cream of mushroom soup,1 – 8 oz. package of cream cheese, 1 package of taco seasoning mix, 1 can of your favourite beans, rinsed, 1/2 – 1 cup salsa and 1/4 cup chopped parsley into the slow cooker.

Creamy Mexian Chicken 003Cook low for 6 hours.  Remove chicken and shred.

Creamy Mexian Chicken 004Return chicken to pot along with 1 cup sour cream and 1/4 cup flour mixed in with the sour cream. Cook until everything is heated, about 1/2 hour.

Creamy Mexian Chicken 009Serve over rice, noodles or your favourite buns.

RECIPE

INGREDIENTS

1 Lb.  Chicken Thighs

1 Can Cream Of Mushroom Soup

1 8 Oz. Package Cream Cheese

1 Can Of Your Favourite Beans, Rinsed

1 Cup Salsa

1 Package Taco Seasoning

1/4 Cup Chopped Parsley

1 Cup Sour Cream

1/4 Cup Flour

Rice, Pasta or Buns

Salt And Pepper To Taste

Hot Sauce To Taste (Opt.)

PREPARATION

Into a slower cooker add the above ingredients, except the sour cream and flour.  As they say save the best to last.  Turn the slow cooker on to low and cook for 6 hours.  At that point remove the chicken, shred it and return it to the slow cooker along with the sour cream and flour mixed together and cook until everything is heated and has thickened somewhat, about another 30 minutes.  Serve over rice, pasta or buns.

ENJOY!

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