Today I’ve got another Recipe Redo for you. A recipe that is buried deep in the archives of the blog. It is also one that had no pictures with it – just a recipe. It was actually the third recipe I ever shared on this blog!
Crock-Pot Salsa Chicken is one of those easy, easy dinners. It is what I like to call a “dump” recipe. You just dump everything in the pan or in this case the crock pot and let it cook. Doesn’t get much easier. I made it this week on a day I knew I wasn’t going to have much time for dinner. Jim was having eye surgery (cataract removal and all went well) so I knew I would be gone with him and then I had class that evening so I needed something quick and easy! Salsa Chicken was the answer.
For this recipe I used a jar of salsa. I used what I had on my pantry shelf which was Pace Picante. The jar has gone out with the recyling but I believe it was the 15 ounce size jar, about 2 cups of salsa. I also added a can of corn and black beans along with a half cup of chopped cilantro and one teaspoon of cumin.
Mix it all up and let it cook for about 6-7 hours on low. My chicken breasts were still partially frozen so if yours are not it probably won’t take that long. You just want to cook it until the chicken shreds easily. I used two really large chicken breasts – probably equivalent to four normal size ones. This made a lot – enough for two empty nesters for 3-4 meals. We froze part of it.
I served it as tacos along with some of the yummy Mango Salsa I shared yesterday. But you could also use it in enchiladas, burritos and quesadillas.
Nothing beats a quick and easy dinner. One you can throw together in minutes and leave cooking all day long when you do your thing!
You may also want to check out these quick and easy crock pot meals:
- 4 chicken breasts
- 1 jar salsa, 15 oz.
- 1 can corn
- 1 can black beans
- 1 tsp cumin
- ½ C cilantro, chopped
- Combine all ingredients and pour over chicken.
- Cook in crock pot on low for 6-7 hours or until chicken shreds easily.