Hi guys!
I’m back today with a new recipe that I’m really excited about. I’m always looking for quick and easy recipes and this one definitely qualifies.
If you’ve been following my weekly meal plans, you’ll recognize this as one of the dinners I have listed for this week.
I’ve seen different variations of Slow-Cooker Salsa Chicken for several years now and finally decided to try it for myself. I wish I hadn’t waited so long – this is SO good!
You really only need two ingredients – chicken and your favorite salsa.
Of course there are ways to spruce it up and make it even better. You could add canned tomatoes, green chilies or other spices.
Since it was my first time making it I decided to just stick with chicken and salsa.
Normally, I make my own salsa (I prefer restaurant style) or buy a fresh made salsa from my local grocery store or farmers market. To keep things easy I ended up using a store bought jar of chunky salsa.
Here is how I made this fast and easy recipe:
Ingredients:
1-2 cups salsa (use whatever salsa you prefer)
2-4 chicken breasts
sea salt
pepper
Directions:
Use a nonstick cooking spray inside the slow cooker to prevent sticking. Instead of a spray, I put a small dab of olive oil inside and spread it around.
Clean and trim the chicken breasts. Lay them flat in the bottom of the slow cooker. Sprinkle some sea salt and pepper over the top.
Pour salsa on top of the chicken and mix it up to coat the chicken (top and bottom). I used about 2 cups of salsa.
Put the lid on and cook on low for 6 – 8 hours (or high for 2 – 4 hours). Note: I made 3 medium sized chicken breasts and they were done in 6 hours on low.
When the chicken is finished cooking, remove it from the slow cooker and use two forks to shred the chicken. You can also pour a small amount of the salsa mixture from the slow cooker on top of the chicken once it’s shredded (that is what I did). I made sure to sift out some of the chunks that were left behind and added them to my shredded chicken.
Serve this as is with a side of rice and/or veggies. You can also put the chicken in a tortilla with whatever fixings you like. This can be stored in the refrigerator for leftovers.
I sauteed zucchini and bell pepper to have as a side with my shredded chicken.
My husband put his in a tortilla with some sauteed bell pepper, a little cheese and some of the leftover salsa (from the jar).
This is definitely being added to my meal rotation. The hubby loved it just as much as I did!
Have you made this (or something similar) before? Please share with us below.
Happy cooking!