Easy slow cooker meal that has leftovers for another meal
It's July.
It's hot.
I have no desire to slave over a hot stove or turn on my oven when it's 768° outside {yeah, it's that hot with the humidity...}
Solution: Use a Crock-pot
Best.idea.ever.
Today, I made you some Crock-pot Salsa Chicken.
Tomorrow, I have a meal for you that requires no cooking. No cooking! You should be excited.
But first, here are some things to know about this recipe:
- if you don't like cilantro, leave it out
- if you don't want to make the extra for later, then this meal Serves 6 instead of 4
- you don't have to shred the chicken - feel free to skip the shredding step and just serve the salsa over the chicken breasts or thighs
Slow Cooker Salsa Chicken
Ingredients
- 1.5 lb chicken breast or thighs
- 14.5 ounce can no-salt added diced tomatoes undrained
- 10 ounce can diced tomatoes and green chiles drained
- 1 large onion diced
- 2 cloves garlic minced
- 1/2 jalapeño seeded & minced
- 1 1/2 teaspoon chili powder
- 1/4 teaspoon cumin
- 1/4 teaspoon paprika
- juice of 1 lime
- 1/4 cup minced fresh cilantro plus extra for garnish
Instructions
- Put chicken, tomatoes + their juices, tomatoes & green chiles, onion, garlic, jalapeño, chili powder, cumin, and paprika into slow-cooker.
- Turn on Low and cook 6 hours.
- Take chicken out and shred with two forks. Reserve 2 cups shredded chicken for No-Cook Chicken Tostadas. Return remaining shredded chicken back to Crock-pot, stir, and add lime & cilantro.
- Cook on Low for 1 hour.
- Serve with tortillas, over lettuce, or on 100% whole wheat buns.
- This also freezes well.
And if you're desperate for other good summertime Crock-pot recipes, try these:
Dawn says
Where is the actual recipe for the salsa chicken?
Meme says
For some reason, Recipage isn't loading any of my recipes (ahhh!!!) so I am going through and updating them in a different format. So sorry about that, and the recipe is now updated. Thanks for notifying me of the mistake 🙂