This is probably one of the easiest recipes ever. I literally throw everything in the crockpot in about 2 minutes, turn it on, and I'm done. And if I can manage this at 6 am anyone can do it.
This also is excellent as leftovers, I think it's one of those recipes that gets better the next day, and it makes quite a bit. I love making this and having it for lunches for the next few days.
Also, I'm breaking one of my own rules here and am posting this without pictures. I swear I took one but I think maybe the camera ate it. So I figure I'll post this now and next time I make it I'll get a picture and add it.
Salsa Chicken
Adapted. I don't know where this originated, so let me know if you do!
4-6 Boneless, Skinless Chicken Breasts - Fresh or Frozen (I buy a bag of frozen breasts from the grocery store when on sale and throw the whole bag in still frozen)
1 Can Cream of Chicken Soup
1 Cup Salsa of Choice (I use mild)
1 Packet Taco Seasoning (I have a big container of it and just sprinkle it over the chicken)
Taco Shells, Nacho Chips, or Rice to put this on and your favorite taco toppings. I put this into shells and top with Sour Cream and Shredded Cheese.
Place chicken in bottom of crockpot.
Cover with taco seasoning.
Combine soup and salsa, spread over chicken.Cook on low for about 7 hours or until chicken is done. I usually cook this for 8+ hours while I'm at work and it's always perfect. Just make sure your chicken is fully cooked since crockpots cook differently.
Shred chicken - I use two forks to tear apart the pieces until they resemble what a BBQ pulled pork sandwich looks like. Stir to make sure the chicken is well coated in the sauce.
Eat however you like.
1 comment:
Crockpot meals are the way to go when you're moving. I swear by them.
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