Monday, April 20, 2015

Crock-Pot Salsa Chicken

Remember my friend from Little BumbleBees who inspired my Chicken, Avocado and Goat Cheese Salad in Endive Cups recipe?  Well she has inspired yet another amazing recipe and this may be the simplest and most versatile one yet.  It literally consists of having a crock-pot and putting chicken breasts, a jar of any salsa and a bit of seasoning in it and pressing the On button.  The end result is a the most tender, juicy and flavorful chicken ever that shreds almost just by looking it at.  This chicken can be used in tacos, enchiladas, burritos, on salads or sandwhichs, anything.  I love to make this when I have a casual dinner or lunch at my house and do a "Burrito Bar" where I line it up tortillas, beans, rice and all the fixings one could want.  It is always a hit and lets each guest personalize their own burrito however they want.  It is also a very affordable way to feed a lot of people because the chicken goes so far when cooked this way.  This is one recipe that you will go back to time and time again.

This is what you need:

3-4 Chicken Breasts (1-1.5 lbs)
1 Jar of Salsa (any 12-14 oz jar you like)
1 tbsp Olive Oil
1/2 tsp Salt
1/2 tsp Pepper
1/2 tsp Garlic Powder

This is what you do:
Pour a small amount of the salsa on the bottom of the crock-pot, then add the chicken, the olive oil, salt, pepper and garlic powder.  Cover the chicken with the remaining salsa.  Turn the crock-pot on high and cook for 3-4 hours or low and cook for 6-8 hours.  When finished cooking, take a fork and shred the chicken, mix all around to pick up all the salsa and serve.  Perfect taco, burrito or salad meat.
Prep Time: 5 minutes
Cook Time: 3-8 hours depending on crock-pot
Serves 6-10

First thing to do is get the crock-pot ready.  I have a small three quart one like this, and it works great.  If you have a larger one, it may have a slightly faster cooking time.  Pour a little of the salsa in  the crock-pot so it covers the bottom.

Next, pile the chicken right on top and add the 1/2 tsp Salt, 1/2 tsp Pepper and 1/2 tsp Garlic Powder.

Then pour the remaining salsa right over the chicken and cover the pot.  Cook on High for 3-4 hours or Low for 6-8 hours.

When finished cooking turn off the crock pot and grab a fork.  The chicken should shred with very little effort.
 Ready to be shredded.
 It shreds so easily and smells so good.
The finished product.  Be sure to stir all the chicken with the salsa juices in the pot.  

Now you can put it right into a tortilla and top it with guacamole and sour cream and be good to go.  You can put it on a salad or on my Crispy Cauliflower Rice for a low-carb dinner.  Literally, the possibilities are endless. and you can use any salsa you like or have on hand.  

 I hope this becomes the go-to recipe for you like it has for me!