4 frozen boneless skinless chicken breasts
1 jar salsa
1 cup sour cream
6-8 flour tortillas
Place chicken in greased crock pot pour salsa over the top cover and cook on high heat 6 to 8 hours or on low heat 10 to 12 hours shred chicken by pulling apart with two forks. during last hour of cooking stir in sour cream makes 6 to 8 servings.
Fold chicken mix inside warm flour tortillas with lettuce and grated cheddar cheese if desired. our guacomale yummy!!!
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