Yes, I am writing about another crock pot meal. What can I say, I need easy. And this fit the bill. And it is versatile. I got two great meals out of this and you could probably come up with a few more.
Start with 2 to 4 half chicken breasts, boneless and skinless. I figure about 2 to 3 pounds. My chicken was not quite defrosted but I went ahead and put it into the crock pot knowing it had a little longer to cook.
Dump an average size jar of salsa in with the chicken. Pick your favorite kind. Go mild, go spicy. Doesn’t matter. Add a can of black beans drained. Add a bag of frozen corn. Add about a third of a cup of chopped jalapeños from a jar. These are completely optional. You could skip them, add more, use fresh. You get the idea. Toss in about 4 tablespoons of taco seasoning. You could use a full packet if you like. I buy the big jar because I like it so much. I don’t use the full jar, I just use what I need. You get my point….I hope.
It took me about 5 minutes to prep this in the morning. Since I was a little nervous about the chicken that was still frozen, I turned the crock pot on high for about a half hour while I got ready for work then turned it down to low as I was leaving and set it for 8 hours.
When I got home the chicken was perfect. It shredded easily with a fork. The salsa was completely absorbed by the chicken which made it so tasty. I sliced some onion and added it to the chicken. The crock pot was set on “warm” at this point and it softened the onions to perfection. I also added a little bit of red pepper flakes to taste. You could also add these ingredients earlier if you want.
The first night, we just had the chicken over rice.
A few nights later, we used the leftovers to make tacos.
Slow Cooker Salsa Chicken
Prep Time: 10 minutes
Cook Time: Approx 8 hours
Approximately 3 pounds of boneless skinless chicken breasts
1 jar of salsa
1 bag of frozen corn
1 can of black beans
¼ cup Jalepenos from a jar, chopped
Cumin to taste
¼ medium onion, chopped
Red pepper flakes, to taste
Add the first 6 ingredients to the crock pot and cook on low for 8 hours. Add remaining ingredients while dish is still warm and let sit for 30 minutes. Serve over rice or in tacos.