Ingredients
- 3 chicken breasts
- 16oz bottle of your favorite salsa
- 10.5oz can of cream of chicken soup
- 1/2 cup cream cheese (1 stick)
This recipe has turned out better for me in the slow cooker crock pot than in an instant pot.
Line the bottom of the crock pot with the chicken breasts. Pour the salsa and cream of chicken soup over the chicken evenly throughout the pot. Separate the cream cheese into spoonfuls and disburse on top throughout the pot. Cover and slow cook on high temp for 6 hours.
Tip: half way through cooking, use two forks to start to separate the chicken breasts into thirds so that the salsa mixture soaks into the chicken.
Serve over rice and top with avocado. Enjoy!