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.
- 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
- Optional green onions, sour cream, etc.**
**Known IC irritants, tread carefully!
- Place frozen chicken in slow cooker.
- Sprinkle cumin and black pepper evenly across chicken. Pour salsa over chicken.
- 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.
- Prepare your rice before chicken is complete.
- Continue cooking in your slow cooker until the chicken registers 165-170°, or as you prefer.
- Place rice on place, scoop chicken and sauce mixture and pour over rice. Top with cheese, sour cream, or other toppings.