Hands down, this “Salsa Chicken” has got to be one of the easiest and most delicious recipes I have ever come across. While cruising through the “Not Your Mother’s Slow Cooker Cookbook” for some easy comfort food to make in the slow cooker, I found this gem. It wasn’t even two weeks ago that I found it, and yet have already made it twice. This baby is a “winner, winner, chicken dinner”……literally.
The chicken is delicious by itself, but it’s also the perfect thing to throw together with some other classically Mexican accompaniments. The “Fresh Bean Salad” was my own addition that I paired with some light sour cream, reduced-fat shredded cheese and a tortilla for one excellent meal. I highly recommend using Joseph’s Flax, Oat Bran and Whole Wheat Flour Tortillas to keep things super healthy in the most delicious way possible.
*Shopping List for the Salsa Chicken:
-about 2 lbs. of boneless, skinless chicken breasts
-1.5 cups of salsa (so far, Tostitos’s medium salsa has worked well for me)
-the juice of one lime, or about 3 TBS.
-1.5 tsp. of ground cumin
-1 tsp. of chili powder
*…and For the Fresh Bean Salad:
-roughly 1.5 avocados, diced
-about 2/3 cup diced tomato
-about 2/3 cup corn kernels (frozen works)
-15 oz. can of black beans
-as much or as little raw red onion as you like, very finely diced
-the juice of about a half of a lime
-salt, pepper and olive oil to taste
*What and How to Do It:
Step #1: Place all the chicken breasts in your slow cooker, cover with the salsa and cook on high for 3-3.5 hours.
Step #2: During the last 15 minutes of cooking, add the lime juice, cumin and chili powder.
Step #3: Enjoy your delicious chicken!!
(*Note: At this point the salsa will still be somewhat liquidey. I let mine cook down for another 2 or so hours just to let the salsa thicken and the flavors deepen. But that didn’t stop me from taking some chicken out to eat at the 3.5 hour mark.)
Step #4: To make your Fresh Bean Salad, combine all ingredients in a bowl and mix!