Crockpot Tuesday

We had some salsa that we needed to use this week so I decided to revisit the Salsa Chicken I made a few months ago. This time I took a look in the pantry to see what else I could get rid of. That’s what crockpotting (you are welcome for the new word websters) is about for me…using what you have and making it simple. This recipe below that I came up with has more ingredients than I usually like, but they were all right from my pantry so it was simple enough.

Salsa Chicken

3 chicken breasts
2 cups of your fav salsa
1 can of corn
1 can of beans
1 can of green chilis
Salt and pepper to taste

shredded cheese

Season chicken with s&p. Dump all ingredients in and heat on HI for 2-3 hours or low for 6 hours. Sprinkle shredded cheese at end of cooking.

This was so very yummy. I put the all ingredients but the chicken in the crockpot the night before so I could just drop the chicken in the morning and be done with it. I only use about ½ of the liquids from the canned ingredients so it’s not too soupy, but still enough liquid for the chicken to be tender. You could put some sour cream in at the end too if you wanted. We shred up the chicken, which is easy since it’s so tender, and make soft tacos. Yum. We’ll def do this one again! I’m thinking about using a taco seasoning packet or even a chili packet next time to spice it up…seems like it doesn’t matter what salsa I use the spice is always mild.