5 to 6 chicken breasts
2 cans of cream of chicken soup
16 oz of salsa
Pico de Gallo
Shredded pepper jack cheese
In a crock pot, put your chicken breasts in and sprinkle generously with cumin. Then place your salsa and cream of chick soup over the chicken. Cook on low for 8 hours or until the chicken is fork tender. Once the chicken is cooked, take a fork and shred the chicken on the crock pot and blend well with the sauces.
We still had some of the salsa and guac left over from the Roasted Chicken Wraps and I also served it with some chopped onions, shredded cheese and sour cream. YUM!