Ingredients:
4 boneless, skinless chicken breasts
1 cup salsa of your choice
1 can cream of chicken soup
1/3 cup taco seasoning
1/2 cup sour cream
Place chicken in the bottom of crock pot. Sprinkle with taco seasoning. In a bowl, combine soup and salsa. Pour over chicken. Cook on high 4 hours. Shred chicken and serve in tortillas or as desired.
**Allergy-free substitutions:
Cream of chicken soup-make a rue with 3 TBSP butter and 3 TBSP flour over medium-high heat. When hot and bubbly, combine with 1 cup unsweetened coconut or almond milk. Season with salt, pepper, onion powder, 1 TBSP chicken granules and garlic powder. Heat until thick.
Sour cream - Tofutti Better Sour Supreme
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