Creamy Salsa Chicken

Slow Cooker Creamy Salsa Chicken Ingredients:
1 lb chicken breasts. 

(16 oz) jar chunky salsa

(10.75 oz) cream of chicken soup 

Directions: Mix together salsa and chicken soup in a resealable gallon- sized freezer bag. Add chicken breasts and zip closed. When ready to eat, remove from freezer and thaw in fridge for 24 hours. Cook on HIGH for 3-4 hours or LOW for 6-7 hours. When finished cooking, shred chicken and serve over rice, with tortilla chips, over a salad, in tortilla shells, or wrapped in a soft tortilla (this meat is so versatile). Garnish with cheese, sour cream, avocado, lettuce, tomato, and hot sauce.