October 23, 2013

Crock Pot Salsa Chicken

This is probably my favorite crock pot recipe because it has great flavor and can be served in so many different ways.  Therefore, I enjoy making a large portion and serving it as leftovers for several nights because each night I serve it up differently.  Feel free to make changes to any of the ingredients to suit your personal preference.  You really can't go wrong with this recipe!

Crock Pot Salsa Chicken
Serves 4
  • 4 boneless, skinless chicken breasts
  • 1/2 an onion; chopped
  •  1 14 oz. can of no salt added diced tomatoes (plain or with jalapenos)
  • 1/2 jalapeno pepper; diced (if using plain tomatoes)
  • 3 mini sweet peppers; diced
  • 1 cup frozen corn
  • 1 14 oz. jar black beans; drained and rinsed (optional)
  • 1/4 cup cilantro; chopped
  • 1-2 cups low sodium chicken broth or water (enough to cover the bottom of the crock pot and about 1 1/2 " up the sides)
  • 2 T Homemade Taco Seasoning
  • Salt and pepper
Optional Toppings
  • Greek yogurt
  • Avocado
  • Shredded cheese
  • Cilantro
  • Salsa
Optional Serving Methods
  • Lettuce Wrap
  • Tortilla Wrap
  • Brown Rice or Cauliflower Rice
  • Over a Salad
  1. Place the chicken in the crock pot and layer it with the remaining ingredients
  2. Cover and cook on Low for 6 hours
  3. Once cooked, transfer the chicken to a plate and shred it with 2 forks
  4. Return the chicken to the crock pot and mix with the sauce
  5. Serve and garnish as desired

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