Crockpot Chicken with Salsa

All last year I kept thinking I needed to post recipes that are easy, healthy, cheap, and if need be things you can prepare on the weekends for the next week. I work full time and this has become a huge thing for me. I am great at multi-tasking, but not great at organizing. I am becoming a lot better at this and wanted to share.

In 2012 my goal is to try and post recipes, hopefully at least once a week, for the busy Mom or Wife.

My little chef’s are bringing to you today a recipe that has made 4 different meals/appetizer for me. I think I originally got this recipe Here, but have made other things out of it since then.



Crockpot Chicken for Taco’s and Enchilada’s

Watch the ad’s for sales on chicken breasts. Around here they run them quite a bit and I have a lot of freezer space, so I buy a few packages and toss them in.

Put 6 Frozen Chicken Breasts in the Slow Cooker

*I may put the frozen breasts in the fridge before bed, or just defrost them enough so I can pry them apart in the morning, but they are basically still frozen when I put them in.

*6 Breasts makes a ton of meat shredded up. You could always cut this in half if you don’t want a lot left over.

Take 3 pints of salsa and dump over the breasts

*I have homemade canned salsa at home that I use. If you don’t have canned salsa just buy your favorite salsa. You may not need 3 jars; just make sure the chicken is covered well.

Turn the slow cooker on low all day. I have mine on from 7 a.m. until almost 5 p.m.

Take the chicken out and shred with 2 forks. The chicken shreds beautifully and is very moist. Put the shredded meat back in the crock pot and keep it on warm.

For Taco’s

Take the meat and drain some off the juice and serve with corn or flour tortillas and your favorite toppings.

For Enchilada’s

Lightly fry corn tortillas in Olive Oil for a few seconds on each side, and put on plate with paper towels to drain. Place the chicken in the tortillas and roll. Place in 9 x 13 or larger pan depending on how much meat you have. Pour Red Enchilada sauce over top, I usually use 2 cans, and put shredded cheese on top. Place in 350 degree oven until cheese is golden brown and sauce is bubbling. Again top with your favorite items. They take about 30 minutes in the oven.

Appetizer Dip

If we still have some of this yummy chicken left and we are tired of eating it, I will place the small portion in the freezer and then pull it out when I need an appetizer. I then combine it with Velveeta Cheese, and some more salsa and place in one of my small crocks for an awesome dip on corn chips. If you have some extra black beans around you could throw those in too or corn is good too.

The Final way we eat this chicken…there are times when my husband and I are watching how much “bread” we eat.. so a lot of times I will just take the plain meat and sour cream to work and eat it with no chips or tortilla’s. It is very yummy, satisfying, and filling.

Now as a teaser to you and a way to keep me motivated there are things in these recipes that I make (salsa, black beans, and freezer corn) that you will have to watch for the recipes or methods of cooking or freezing.

More and more I am trying to steer away from store bought canned products and making my own food because I feel it is healthier and cheaper.

Enjoy!

(another goal of mine is to fix the date and time on my camera!) :)