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A fresh corn salsa tops off lean chicken that is flavorful and tender after simmering in the crock pot with onions, garlic and salsa. Serve with tortillas provided. Can be cooked from frozen.
Thaw completely. Spray Crock-pot with cooking spray. Place chicken & contents of broth bag in crock-pot. Cover, cook on high for 5-5 1/2 hours or on low for 7-8 hours, or until chicken is tender. Remove chicken with slotted spoon to drain. Reserve juice. Add ¼ c. chicken juices to fresh salsa mixture and heat in microwave for 1 ½ -2 min. Shred chicken and add desired amount of reserved juice. Serve chicken and salsa wrapped in tortillas.