January 18, 2012

Salsa Chicken

I went to visit a friend the other day, and while I was over she started making salsa chicken.  I asked her for the recipe, made one small tweak, and made it for dinner the next night.  It was amazingly easy and tasted great paired with cilantro lime rice.  I think we found another keeper.

Image thanks to Freezer Meals for Us
Salsa Chicken

4 boneless, skinless chicken thighs (or 2 boneless, skinless chicken breasts)
2 cups (or 16 fluid oz) salsa
1 small can chopped green chiles (optional)

1. Spray the inside of your slow cooker with non-stick cooking spray.
2. Place chicken in slow cooker, and top with salsa.  Cover, and cook on high for about 4 hours (or on low for 8-10).  Note: if you're using chicken breasts, rather than thighs, they may take slightly longer to cook.
3. Remove lid, shred chicken, and return to slow cooker.  Mix shredded chicken and salsa until well-combined.  Taste test.  If it's not spicy enough for you, add the can of chopped green chiles now.  I haven't tried cooking the chiles with the chicken yet, but if any of you out there give it a go, let me know how it turns out.  
4. Serve over rice or with cilantro lime rice.  It would also be amazing wrapped in a tortilla with some sour cream and cheese.  Yum.

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