4 chicken breasts
1 1/2 c mayo
1 1/2 c sour cream
2 cans potatoes
2 cans carrots
4 "embasa" jalepenos (take seeds out for less kick)
salt, to taste
pepper, to taste
Valentina hot sauce (opt)
chips or tostadas
Cook chicken in crock pot. Then shred chicken. Add mayo & sourcream, mix. Add potatoes, carrots, jalepenos, salt and pepper. Serve with chips or tostadas or with hot sauce
Note: Keeps 2-3 days
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