Easy Salsa Chicken in the Crock Pot – 5 meals from 1 recipe!
Whip up a moist and delicious batch of Easy Salsa Chicken in the Crock Pot. This flexible recipe feeds you one night, then stretches into 5 different meals, all from the same basic recipe!
Easy Salsa Chicken is that go to recipe when you need a tender shredded taco meat, ideal for tacos, quesadillas, burritos, taco salads and tostadas, even Build a Mountain – allowing you to get 5 or more different dishes out of one recipe! Freezes beautifully and reheats well!
Small recipe (serves 3-4)
3 chicken breasts or thighs
Half jar of salsa
1 can Ortega chilies
1 teaspoon cumin
1 teaspoon chili powder
3 cloves of garlic, pressed
1 onion cut up
Optional – can of pintos/black beans/corn/tomatoes or fresh 1-2 chopped onions, chopped bell peppers
Larger recipe (serves 6-8)
6 chicken breasts or thighs
Whole jar of salsa
2 cans Ortega chilies
2 teaspoons cumin
2 teaspoon chili powder
4-6 cloves of garlic, pressed
2 onion cut up
Optional – can of pintos/black beans/corn/tomatoes or fresh 1-2 chopped onions, chopped bell peppers
Place chicken pieces on the bottom of the slow cooker. Mix the other items in a bowl to blend flavors, and spoon over the chicken. I added an extra 5 or 6 tomatoes that needed to be used, to make the salsa more chunky! Cook on high for 4-6 hours, it is easy as pie!
If you need more servings, you can extend it by adding a can of pinto or black beans (or both) and a can of corn. Naturally, you can use your frozen beans cooked in your crock pot, as opposed to canned (much cheaper) and frozen corn from the garden! Be flexible and adjust seasonings to your taste! Great week night meal, or Sunday after church.
Serve with a tossed green salad, Spanish rice, refried beans, corn and tortillas if desired! Would also be delicious with our El Torito Corn Cake!
Can be shredded to make taco meat for tortillas, burritos, taco salads and tostados – allowing you to get 5 different dishes out of one recipe! Freezes beautifully and reheats well!