Salsa chicken

Guess what?

One of my favorite things to do is browse recipe websites. 

Have you visited FoodGawker.com?  

Oh me, oh my!  Sometimes I browse recipes until my eyes glaze over.  I know that is unhealthy. heehee!

  I love getting ideas of new things to cook for my little family.  

You know this about me, I have said it a million times.

I found this recipe while browsing...you guessed it...Pinterest.  

I feel like a broken record...haha!  I am a little addicted to Pinterest.  I could be addicted to much worse things right?! heehee!  

I know this recipe has been posted on twitter and several blogs, but I also know many of my readers don't read other blogs or have the twit.  So, I am sharing it with y'all! 

I made it and we all loved it.  I have to say, I usually ALWAYS change recipes I see online.  Sometimes I don't have the ingredients so I wing it using what I have.  Or in this case...I am not a fan of cream of chicken soup.  I will use it, but not often.  The thought of bits of chicken floating around with cream in a can just doesn't sound good to me.  I know the same is true for mushroom soup...there are mushrooms in cream, but it just doesn't seem weird to me.  ha ha!  If other people cook with it I'm good with it.  I do use it, but anyway, on to the recipe:

Ingredients ~

4-6 boneless skinless chicken breasts

1 can of cream of mushroom soup

1 cup of salsa (I used Texas Longhorn salsa)

1 package taco seasoning

1 cup sour cream

Directions ~

Place the chicken breasts in the slow cooker.  In a bowl mix soup, salsa and taco seasoning.  Pour over the chicken breasts.  Cook on low for 4-6 hours.  The chicken usually shreds on its own.  It is just so tender, but if necessary shred the chicken and return it back to the slow cooker.  Stir in sour cream and heat for another 10 minutes.  {the chicken pictured above is not shredded.  I cooked the breasts less time than recommended.}

I served it with Spanish rice and slow cooker "charra" beans.  The chicken wasn't too spicy, but the sauce has a kick to it.  The kids thought it was to spicy.  The 'spice' can be toned down with a milder salsa. The rice I made is called Mahatma Spanish Rice.   It was the first time I made this brand of Spanish Rice and it was good!

But anyway, back to the sauce...

This sauce is so good.  I am planning to make it and pour it over chicken enchiladas.  

Can you imagine?  

Yum!  I actually think I can cook this just the same in the slow cooker.  Then shred the chicken and roll it into tortillas and then pour the sauce on the tortillas and add some shredded cheese. I dunno I'm thinking out loud, but I just love all the different ways I can make different recipes.  

I love to experiment with food and I am so thankful for a husband that eats what I cook. 

BUT ... He has some really great food ideas too.  Gary is the 'left over' idea king.  I always joke with him about being a bachelor at heart. {In my opinion bachelors don't eat pretty food, they just eat whatever they have on hand.}  He has been known to get up in the morning, fry an egg and pour the Salsa chicken sauce over it on a bed of tortilla chips.  

We never have wasted left overs in this house.  We once had leftover hamburger helper and eggs for breakfast.  If you ever need leftover ideas Gary is your man :)

So thanks for listening/reading my food rants! 

I hope you have a great Monday....Don't forget to add this recipe to your meal plan for the week or next week :)