Friday, April 20, 2012

Crockpot Salsa Chicken

Make this immediately.

Seriously. It’s that good. Get out your crockpot, go through your pantry, and have this dinner as soon as possible.

In our house, this is a go-to dinner. It features ingredients that we always have on hand, and it’s versatile enough that we can make do with anything we’re missing or anything extra that we have.

And it’s so freakin’ good!

Without further ado, ladies and gentlemen, allow me to present: crock-pot salsa chicken.

Warning: really bad iPhone pictures ahead.

The original recipe that I found calls for 1 cup salsa, 1 can of corn, 1 can of black beans, and 2 chicken breasts. Put all of that in the crock-pot and turn it on low for 8 hours. When there is about 30 minutes of cook time left, use a fork or slotted spoon to stir the chicken and watch as it shreds itself (seriously – no work required). Put a block of cream cheese on top and let sit and melt for the last half-hour. Before serving, stir the cream cheese in so everything is nice and gooey and creamy. Using flour tortillas and whatever toppings you like, make burritos!

The first time I tried this recipe, I did exactly those things. And it was good. Really good. But the next time I made it, I didn’t have black beans, so I used kidney beans. And I threw in some hot sauce and chili powder because we like things a bit spicier. The time after that, I used a can of Rotel instead of salsa and only used half a block of cream cheese because that’s what I had (and it was plenty, BTW). Just do what you gotta do – I promise it will turn out great!

This time around, here’s what we used:
  • ½ jar of Salsa Verde
  • 1 small can of green chiles, finely chopped
  • 1 can black beans
  • 1 can corn
  • 1 tbsp chili powder
  • 1 tsp cumin
  • 1 tsp garlic powder
  • ½ cup chicken broth (for a little extra liquid)
  • ½ block low-fat cream cheese
  • 2 chicken breasts

Put everything but the cream cheese and the chicken in the crock-pot the night before, because it’s easy and saves time in the morning.

Night-before prep
In the morning, put the FROZEN chicken breasts on top of all the other stuff, and turn on the crock-pot – low for 8 hours. Add cream cheese as directed above. Devour.

Shredded chicken deliciousness
With cream cheese! Even better.
C made burritos as usual, but I put mine over some leftover rice and raw mushrooms that I found in the fridge. I microwaved the mushrooms with the rice for about 30 seconds so they got a little soft, and then piled the chicken mixture on tip with some green Tabasco (which is AMAZING. Buy it. I put it on everything!)

Lasted just long enough for a picture...
This is a dish that is not at that pretty to look at, but it is so yummy to eat that it really doesn’t matter. This served us dinner (we each had two servings) and there is plenty left for dinner tonight, too. 

I don't remember where I originally found this recipe - I'm sure it was out in blogland some where, but I've seen it lots of places since then. For good reason, too! It's definitely a winner. Anything with salsa is good in my book!

So, like I said – make this immediately. It does not disappoint!

1 comment :

Caitlin said...

We do this a lot too! You can do a variation with chicken breasts and bbq sauce. I use Stubb's BBQ sauce that I love and then add mustard powder, cayenne, tomato paste and chili powder just to kick it up a notch! I never measure anything that I put into the crock pot (woops) but it always turns out! Love that! Thanks for sharing the recipe!!