{"id":397,"date":"2014-01-12T08:14:52","date_gmt":"2014-01-12T14:14:52","guid":{"rendered":"http:\/\/tiffanycooks.cyberphreak.com\/?p=397"},"modified":"2018-03-22T16:36:17","modified_gmt":"2018-03-22T21:36:17","slug":"tiffs-salsa-chicken-in-the-slow-cooker","status":"publish","type":"post","link":"https:\/\/tiffanycooks.cyberphreak.com\/?p=397","title":{"rendered":"Tiff&#8217;s Salsa Chicken In the Slow Cooker * (Not IC Safe)"},"content":{"rendered":"<div class=\"pf-content\"><p>&nbsp;<\/p>\n<p><a href=\"http:\/\/tiffanycooks.cyberphreak.com\/wp-content\/uploads\/2014\/01\/slow-cooker-mexican-chicken.jpg\"><img loading=\"lazy\" class=\"alignnone size-full wp-image-398\" src=\"http:\/\/tiffanycooks.cyberphreak.com\/wp-content\/uploads\/2014\/01\/slow-cooker-mexican-chicken.jpg\" alt=\"slow-cooker-mexican-chicken\" width=\"800\" height=\"600\" \/><\/a><\/p>\n<p>&nbsp;<\/p>\n<p><strong>When I&#8217;m done with school, I will definitely be creating more of my own recipes and recipes that are more advanced than this.\u00a0 This was a simple creation of using what I had left in the fridge: salsa, chicken, left-over rice.\u00a0 With my not-so-slow cooker, it took about 2.5-3 hours on low.\u00a0 Your results may vary.\u00a0 <\/strong><\/p>\n<p><strong>You can easily scale this recipe up.<br \/>\n<\/strong><\/p>\n<p><strong>INGREDIENTS:<\/strong><\/p>\n<ul>\n<li><strong>14 oz. frozen boneless skinless chicken <\/strong><\/li>\n<li><strong>1\/4 tsp cumin**<\/strong><\/li>\n<li><strong>Few turns of freshly ground black pepper**<\/strong><\/li>\n<li><strong>2 cups mild chunky salsa (or whatever it takes to cover chicken in slow cooker). **<\/strong><\/li>\n<li><strong>Monterrey Jack, Mexican, or any other suitable type of shredded cheese<\/strong><\/li>\n<li><strong>Rice**<\/strong><\/li>\n<li><strong>Optional green onions, sour cream, etc.**<\/strong><\/li>\n<\/ul>\n<p><span style=\"color: #ff0000;\"><strong>**Known IC irritants, tread carefully!<\/strong><\/span><\/p>\n<p><strong>DIRECTIONS:<\/strong><\/p>\n<ol>\n<li><strong>Place frozen chicken in slow cooker.<\/strong><\/li>\n<li><strong>Sprinkle cumin and black pepper evenly across chicken.\u00a0 Pour salsa over chicken.<\/strong><\/li>\n<li><strong>Cook on low until pretty cooked.\u00a0 Scrape off salsa and remove chicken to a cutting board.\u00a0 Chop into bite size pieces.\u00a0 (I wanted to shred the chicken but it was not willing at this point).\u00a0 Return chopped chicken to slow cooker.\u00a0 <\/strong><\/li>\n<li><strong>Prepare your rice before chicken is complete. <\/strong><\/li>\n<li><strong>Continue cooking in your slow cooker until the chicken registers 165-170\u00b0, or as you prefer.\u00a0 <\/strong><\/li>\n<li><strong>Place rice on place, scoop chicken and sauce mixture and pour over rice.\u00a0 Top with cheese, sour cream, or other toppings.<\/strong><\/li>\n<\/ol>\n<\/div>","protected":false},"excerpt":{"rendered":"<p>&nbsp; &nbsp; When I&#8217;m done with school, I will definitely be creating more of my own recipes and recipes that are more advanced than this.\u00a0 This was a simple creation of using what I had left in the fridge: salsa, chicken, left-over rice.\u00a0 With my not-so-slow cooker, it took about 2.5-3 hours on low.\u00a0 Your <a href=\"https:\/\/tiffanycooks.cyberphreak.com\/?p=397\">Continue reading &#8594;<\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":[],"categories":[4,9],"tags":[],"_links":{"self":[{"href":"https:\/\/tiffanycooks.cyberphreak.com\/index.php?rest_route=\/wp\/v2\/posts\/397"}],"collection":[{"href":"https:\/\/tiffanycooks.cyberphreak.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/tiffanycooks.cyberphreak.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/tiffanycooks.cyberphreak.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/tiffanycooks.cyberphreak.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=397"}],"version-history":[{"count":2,"href":"https:\/\/tiffanycooks.cyberphreak.com\/index.php?rest_route=\/wp\/v2\/posts\/397\/revisions"}],"predecessor-version":[{"id":1621,"href":"https:\/\/tiffanycooks.cyberphreak.com\/index.php?rest_route=\/wp\/v2\/posts\/397\/revisions\/1621"}],"wp:attachment":[{"href":"https:\/\/tiffanycooks.cyberphreak.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=397"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/tiffanycooks.cyberphreak.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=397"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/tiffanycooks.cyberphreak.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=397"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}