How to Make Crockpot Salsa Chicken

Crockpot Salsa Chicken cream sauce and tasty onions all incorporated on a bed of fluffy white rice for a conventional, tasty taste experience.

This is so simple to make and truly excellent, the recipe might be doubled if wanted. If you are in a rush you might leave out browning the chicken initially, however, browning the chicken produces far more taste, you can even brown the chicken hours ahead of time or in the morning.
Cool and after that bake later on as directed, always remember to serve topped with cold sour cream, this is exactly what truly makes the chicken! To make the most remarkable dish ever, simply thaw a few of chicken breasts. And if you're not a rice lovers, serve yourself this warm, saucy sluggish cooker salsa chicken in a huge ol' burrito. Obviously, you can adjust this recipe with whatever your preferred salsa is.
How to Make Crockpot Salsa Chicken
Servings: 4

Ingredients

• 4 chicken breasts
• 4 tablespoons taco seasoning
• 2 cups salsa (or to taste)
• 2 cups shredded cheddar cheese
• 1/2-1 cup sour cream
• 3 tablespoons oil
• Salt

Methods

1. Cover each chicken breasts with about 1 tablespoon of taco spices and a pinch of salt.
2. Heat oil in a frying pan over medium heat include in breasts and brown on both sides.
3. Place the brown chicken into a shallow baking meal (8x8-inch meal for 4 breasts).
4. Pour the salsa over the chicken pieces.
5. Bake at 350 degrees for about 25 minutes, or till chicken is done.
6. Eliminate from oven, and sprinkle with the grated cheddar cheese.
7. Place back in oven, and bake for another 5-6 minutes, or up until the cheese is melted.
8. Serve topped with cold sour cream.
9. Delight in!