Thursday, July 9, 2009

Slow Cooker Salsa Chicken

This dish is quick, easy, and so healthy. Versatile too if you want to add ingredients or make it different ways. Make it budget-friendly by stocking up on cheap boneless skinless chicken when on sale (mine was $1.79/lb) and buying the salsa in bulk, using coupons/sales or making your own with garden tomato abundance.

Its only four ingredients, too!

Slow Cooker Salsa Chicken

4 skinless boneless chicken breasts
32 oz. salsa (any kind, be creative!)
2 cups frozen or 2 cans corn (add a little extra water if using frozen)
1 can black beans

Put all ingredients except for beans in the crockpot for 8 hours on low. (or 4 hours on high should work too). Add beans when chicken is done. Serve over rice or in tortillas if desired. I've read variations on this recipe adding sour cream or cream cheese to make it creamier, but I am doing the old weight watcher's core program so not so much for me:)

(this is the ready to be cooked picture)

This recipe is very forgiving on amounts, so using less salsa or less chicken or whatever is not going to ruin it. You may want to shred the chicken before adding the beans if using on tacos or in another mexi-dish. Yum!

URS is here.


maygan said...

yumm- looks good!

Mrs. Mordecai said...

Oh, wow, that looks good. I know it will be popular around here!

Hoosier Homemade said...

Looks yummy! Thanks for sharing!

Rachael said...

I've had this recipe different ways, but this was the best! And I left the beans out this time. Perfect (very juicy) over brown rice. Try it-you'll like it:)