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Place the chicken in a slow cooker. 2. Sprinkle the taco seasoning over the chicken, and then layer the salsa and vegetables on top. 3. Pour half cup of water over the mixture. 4. Set the slow cooker on low and cook for 6 to 8 hours. 5. The chicken is cooked when the temperature at the centre reaches 165°F, check with a thermometer. 6. Break up the chicken with two forks when it is cooked through and then stir in the sour cream.
Add chicken to slow cooker. 2. Sprinkle taco seasoning over chicken. 3. Pour salsa and soup over chicken. 4. Cook on low settings for 6 to 8 hours. 5. Remove from heat and stir in sour cream. Serve with brown or white rice. 6 g Boneless Salsa Chicken Preparation time: 15 minutes Cooking time: 360 minutes Serves 8 INGREDIENTS 1 cup petite diced canned tomatoes (choose lowsodium) 1 cup salsa, homemade or purchased 2 pounds (32 ounces) chicken breasts, boneless and skinless 2 tablespoons Taco Seasoning 1 cup onions, diced fine 1/2 cup celery diced fine 3 tablespoons sour cream, reduced fat 1/2 cup carrots, shredded DIRECTIONS 1.
Remove chicken from soup and shred. 4. Return chicken to soup, stir, and serve. 4 g Sour Cream Chicken Preparation time: 5 minutes Cooking time: 420 minutes Serves 6 INGREDIENTS 1 16 oz container of Fat Free sour cream 1 can Fat Free cream of mushroom soup 1 envelope or Lipton dry soup mix 1 lb frozen boneless, skinless chicken breast DIRECTIONS 1. In a slow cooker place mushroom soup, sour cream and envelope of onion soup mix. 2. Mix very well. 3. Add frozen chicken. 4. Cook on low settings for 7 to 9 hours.