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    Recipes » Special Diet » Dairy Free

    Salsa Chicken

    Published: Jul 12, 2012 · Updated: Mar 7, 2017 · This post may contain affiliate links · This blog generates income via ads

    Jump to Recipe Print Recipe

    Easy slow cooker meal that has leftovers for another meal

    Slow Cooker Salsa Chicken from Living Well Kitchen

    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.

    Easy Slow Cooker Salsa Chicken from Living Well Kitchen @memeinge

    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:

      1. if you don't like cilantro, leave it out
      2. if you don't want to make the extra for later, then this meal Serves 6 instead of 4
      3. 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

    Easy slow cooker meal that has leftovers for another meal
    No ratings yet
    Print Rate
    Prep Time: 10 minutes
    Cook Time: 6 hours
    Total Time: 6 hours 10 minutes
    Servings: 4 servings
    Author: Meme

    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.
    Did you try this recipe?Be sure to leave a comment & recipe rating below. Bonus points for tagging @memeinge & #livingwellkitchen on Instagram! THANK YOU! xo

     

    And if you're desperate for other good summertime Crock-pot recipes, try these:

    Crock-Pot Pulled Pork

    Crock-Pot Chicken Tacos

    Meme

    « baked cheese sticks
    no-cook chicken tostadas »
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    Comments

    1. Dawn says

      November 16, 2015 at 12:24 pm

      Where is the actual recipe for the salsa chicken?

      Reply
      • Meme says

        November 17, 2015 at 10:24 am

        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 🙂

        Reply

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    Meme (a brunette female) is holding umbrella and spinning around in front of the Eiffel Tower wearing a denim jacket, skirt, and blue shoesHi, I'm Meme -- a thirty-something girl from Alabama living in San Diego! Join me as I prove that living a guilt-free, healthy lifestyle can be budget friendly, delicious & fun!
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