salsa chicken sandwiches

Name: Salsa Chicken Sandwiches
Prep time: 5 min
Cook time: 8 h
Yield: 6
Cuisine: American
Ingredients: 6-8 - boneless, skinless chicken breasts; 2 package(s) chicken taco seasoning; 32 ounce(s) preferred salsa; 16 ounce(s) sour cream; 5-10 - french sandwich rolls; - shredded mexican blend cheese

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Private Recipe by

Victoria Fincher

@CaptainMommy

Idyllwild, CA

Another recipe I'm posting for my upcoming cookbook purposes. :) The original recipe came from this site, but as that recipe differs just slightly, and doesn't make nearly enough for my family (lol) I'm posting my own version. :)

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(1 rating)

yield 6 - 8

prep time 5 Min

cook time 8 Hr

method Slow Cooker Crock Pot

Ingredients For salsa chicken sandwiches

6-8

boneless, skinless chicken breasts
2 pkg

chicken taco seasoning
32 oz

preferred salsa
16 oz

sour cream
5-10

french sandwich rolls
shredded mexican blend cheese

How To Make salsa chicken sandwiches

1
Place 8oz of salsa in the bottom of a large crock pot. Add chicken breasts. *Note: Thawed chicken is best for this recipe. You can put frozen chicken directly into your crockpot (I did this last time, as I forgot to thaw them overnight), however you will want to drain out the excess liquid before adding your sour cream.*

2
Top chicken with both packages of seasoning. Cover with remaining salsa.
3
Cook, covered, on LOW for 8 - 9 hours.
4
Remove chicken & shred (will be VERY easy, practically falls apart on it's own). Add chicken back into salsa in the crock pot. Add sour cream, mix well.
5
Spoon onto sandwich rolls, top with cheese. Enjoy. :)
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