Want the truth? I almost didn’t share this recipe with you today. It’s not because it wasn’t good, because it was great! It’s not because I didn’t want to share great things with you, because it’s one of my favorite things to do. It’s honestly because it was easy. Scratch that…it was stupid easy. Which is exactly why I decided I needed to share this Crock-Pot Salsa Chicken with you. We all need super easy recipes in our cooking arsenal, so it would have been wrong to deny you.
You know another reason I had to share was that this was a darned healthy dish that wasn’t loaded with carbs…cuz ya know I love my carbs! This dish literally has 3 ingredients: Chicken breasts, salsa, and Mexican-blend shredded cheese. And the only tools you’ll need are your crock-pot and a baking dish.
All I did was remove any nasty bits from the raw chicken breasts, and then placed the chicken in my crock pot. Add about 2 cups of your favorite salsa over the top. The original recipe used mild, but I like a bit of heat so I went with medium and it worked great. Then just cook in the crock-pot on high for about an hour and a half or two hours. After that, bake the chicken topped with cheese in the oven for about 15 minutes until the cheese is nice and melty.
I almost cut the recipe back, because it calls for 6 chicken breasts, but with another crazy snow storm hitting the Midwest I had no plans to leave the house. So I wanted, slash that, I needed lots of leftovers. As easy as this dish was, I couldn’t believe how moist and flavorful the chicken was. I’ve really enjoyed eating the chicken with a side salad or even half of an avocado to add a bit of freshness. The chicken would also be amazing with Spanish rice. Yum!
Next time you’re looking for a quick and easy protein for dinner to cook away in the crock pot, then look no further. Click here for the recipe and step by step instructions.
A look back:
One year ago: Get Comfy with Baked Artichoke Chicken Pasta
Two years ago: Cinnamon-Raisin Bread…Nothing Can Compare to Homemade Bread!
Three years ago: Ah, Wagamama: How I’ve Missed You (And Your Noodle-Ness!)
Wonderful recipe. I have made a similar recipe that uses taco sauce instead of salsa. So good. The leftovers make WONDERFUL shredded chicken tacos 🙂
Oh Kristin that sounds great too with taco sauce! I just finished up the leftovers and they were so delicious! Can’t wait to make this another time. 🙂