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Sunday, August 1, 2010

Salsa Chicken Tacos

(from Suzy)

4 boneless, skinless chicken breasts
24 oz jar salsa
8 oz pkg cream cheese
1 pkg tortillas

optional toppings:

Cook chicken and salsa in slow cooker on high for 3 hours. Shred chicken and add cream cheese. Cook until cream cheese is melted. Place mixture on tortillas with toppings of your choice, roll, and enjoy. Yum!!

For a low-carb choice it can be served over lettuce and black beans in a salad.

Can be frozen after cooked for later eating.

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