Ingredients
- 1 ½ lb chicken breasts boneless, skinless (or any cut of chicken that you prefer)
- 1 ½ cups fresh salsa
- 1 ½ cups shredded cheese Kraft Mexican Blend
Lightly grease your crockpot with olive oil. Place the whole chicken breasts in your crockpot and pour Sombrero salsa over it. Cook on high for 2 hours. Preheat oven to 425 F degrees. Place chicken in a lightly greased baking dish and cover with salsa from the crockpot draining all liquid. Top with cheese and bake for 15 minutes. The sauce and cheese will begin to bubble when done. Optional – top with a dollop of sour cream and serve over rice.
