1 lb chicken breasts
1 (16 oz) jar chunky salsa
1 (10.75 oz) cream of chicken soup
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.