4 Chicken Breast halves, frozen
1 Garlic Clove ninced
2 Tbs Margarine
2 14 1/2 Oz Cans Chicken Broth
2 14 1/2 Oz Cans Chopped Stewed tomatoes
1 Cup Salsa
1/2 Cup Chopped cilantro (optional)
1 Tbs ground Cumin
Combine all the above ingredients in a crock pot. Cover and cook low 8-10 hours. Shred chicken.
Spoon over shredded chedder cheese, sprinle with chips and top with Sour Cream - add Avacado (optional)
I love a good crock pot recipe! This was beyond easy and very good. We like hot and spicy so we added a little hot sauce to give it a kick. I also think I may add a jalapeno next time to add another flavor. Over all this is a keeper. Its still in the 90's here so I think I'll save it for a rainy or wintery day but I will def be making t again!