Wednesday, November 28, 2012

Salsa Chicken

I've seen lots of recipes similar to this one. The first place I saw it was on my friend's blog 365daysofcrockpot.com, but I couldn't just make it how it was, I had to do my own thing with it. The first thing that I do different is leave my chicken frozen. I rarely remember to thaw my chicken ahead of time for anything, and it has seemed to work just fine for this recipe to not thaw it. I also add a can of refried beans to it. Leaving the chicken frozen adds a bit of extra water to the mixture at the end and the beans do two things for me, they get rid of the extra moisture and they add a little extra vegetables and fiber to the dinner (shhhh....don't tell our kids!). This recipe is really fast and easy, it's a go to recipe for Mexican night at our house.

Salsa Chicken

6 frozen chicken breast tenders (I use the frozen ones from Costco)
1 jar salsa (I use medium Pace Picante Sauce)
1 can refried beans (I usually use Rosarita no-fat traditional for this recipe)

Place frozen chicken in the slow cooker (I'm sure it would work just fine to have the chicken thawed as well). Pour the jar of salsa over the top. Place the lid on your slow cooker and cook for 4-6 hours.

Half an hour before you're ready to eat, remove chicken from the cooker, shred it and return to the cooker. Add the can of beans, replace lid and let cook for about a half an hour. 

Serve in tortillas or taco shells with your choice of toppings. Sour cream, guacamole, olives, lettuce, tomato, and more salsa all work really well.



This makes enough for our family of 4 to have it a couple of times. It also freezes really well after it's cooked, so you can save it for another night when you don't want to cook or don't have the time to cook.

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