Tiff’s Salsa Chicken In the Slow Cooker * (Not IC Safe)

 

slow-cooker-mexican-chicken

 

When I’m done with school, I will definitely be creating more of my own recipes and recipes that are more advanced than this.  This was a simple creation of using what I had left in the fridge: salsa, chicken, left-over rice.  With my not-so-slow cooker, it took about 2.5-3 hours on low.  Your results may vary. 

You can easily scale this recipe up.

INGREDIENTS:

  • 14 oz. frozen boneless skinless chicken
  • 1/4 tsp cumin**
  • Few turns of freshly ground black pepper**
  • 2 cups mild chunky salsa (or whatever it takes to cover chicken in slow cooker). **
  • Monterrey Jack, Mexican, or any other suitable type of shredded cheese
  • Rice**
  • Optional green onions, sour cream, etc.**

**Known IC irritants, tread carefully!

DIRECTIONS:

  1. Place frozen chicken in slow cooker.
  2. Sprinkle cumin and black pepper evenly across chicken.  Pour salsa over chicken.
  3. Cook on low until pretty cooked.  Scrape off salsa and remove chicken to a cutting board.  Chop into bite size pieces.  (I wanted to shred the chicken but it was not willing at this point).  Return chopped chicken to slow cooker. 
  4. Prepare your rice before chicken is complete.
  5. Continue cooking in your slow cooker until the chicken registers 165-170°, or as you prefer. 
  6. Place rice on place, scoop chicken and sauce mixture and pour over rice.  Top with cheese, sour cream, or other toppings.
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