Salsa Chicken
Here’s the easiest recipe ever! This Salsa Chicken has just two ingredients: chicken breasts and salsa. (Do read labels to make sure you’re getting low-sodium or no-salt-added varieties of salsa.) What an easy way to shed weight and live well!
Prep Time2 minutes mins
Active Time4 hours hrs
Total Time4 hours hrs 2 minutes mins
Course: Dinner, Leftovers
Cuisine: Easy, Mexican, Poultry
Yield: 4 per 1 pound of chicken
- 2 to 3 cups salsa (no-salt added, or low-sodium)
- 1 to 2 pounds chicken breast (boneless, skinles)
Put chicken breasts on bottom of the crockpot. Pour salsa over the top of the chicken, enough to cover the chicken about one-half inch.
Turn on the crockpot. Settings can vary (do read the manual of your particular crockpot). Generally, you want to set the temperature to LOW. In three to four hours the chicken breasts should be moist and nicely cooked.
When they're cooked, remove the crockpot lid and with a fork shred the breasts so that the salsa soaks in everywhere.
Put the lid back on and let the shredded chicken sit there in the nice warm crockpot for a few minutes, heat turned off, while you get the rest of dinner ready.
Your deliciously juicy chicken can be used in all sorts of ways: [su_list icon="icon: check-square-o" icon_color="#7CBF4A"]
- Make fajitas by ladling some of your chicken into corn or whole-wheat tortillas with sliced green bell peppers and onions, stir-fried or raw.
- Use your Salsa Chicken as a topping over a big green salad (you don’t even need salad dressing) laced with sliced radishes and cucumbers, or any crunchy-style veggies you have on hand.
- Ladle your chicken over a cooked whole grain like brown rice. It works really well as a potato topper, to.
- Or whip up a super easy Mexican-style soup by adding your Salsa Chicken to a pot on the stove with some low-sodium chicken broth, pinto beans (canned, no salt-added), and corn (just pour in a cup or so from a bag of frozen corn). Heat your soup for about 15 minutes, and enjoyo.
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