Also on my list of easy, minimal ingredient dinners is Crockpot Salsa Chicken. I'd seen it floating around the blogosphere for some time now, and always felt like it was something I should make, but never got around to it. Yesterday, I finally made it.
This was really delicious. I felt like I was eating an enchilada without the tortilla. I served it with some cilantro-lime rice on the side, and I think next time I will shred the chicken and mix together the chicken, sauce, and rice. After a few bites, I started doing that, and I liked it much better. I hope you enjoy it too!
Crockpot Salsa Chicken
Recipe from Food alla Puttanesca, adapted
Serves 2-3
Prep Time - 2 minutes
INGREDIENTS
2-3 chicken breasts
1 envelope taco seasoning
1 can Cream of Chicken Soup (try to use the reduced sodium kind)
1 cup salsa
DIRECTIONS
Place chicken breasts into the slow cooker and sprinkle with the taco seasoning. Add the can of cream of chicen soup and then salsa. If necessary, use a spoon or scraper to make sure the chicken is coated.
Cook on low for about 6 hours.
When finished, add a dollop of sour cream and serve with a side of rice.
3 comments:
This is always a great recipe to use your crockpot! Looks delicious!
It is amazing how easy this is and yet how delicious it look! You had me at enchilada.
I make that too, and you could add green peppers and onions and fajita seasoning and make fajitas in your crock pot! Just serve it with tortillas on the side.
I love crock pot cooking!
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