Sunday, September 27, 2009

Salsa Chicken

2-4 frozen skinless, boneless chicken breasts
1 can cream of mushroom soup
1 cup salsa
1 can of mushroom slices
fresh baby carrots (or whatever veggies you have to put in)

Layer veggies on the bottom of the slow cooker. Add frozen chicken. In a separate bowl, combine soup & salsa. Add to cooker. Cook on low 7-9 hours.

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