Feliz Cinco de Mayo, mis amigos. In honor of the day, I have a quasi-"Mexican" dish for you that I think you'll love.
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
Prep Time - 2 minutes
2-3 chicken breasts
1 envelope taco seasoning
1 can Cream of Chicken Soup (try to use the reduced sodium kind)
1 cup salsa
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.