Lauren's Kitchen: Crockpot Salsa Chicken

Thursday, June 12, 2008

Crockpot Salsa Chicken

I don't really use my crockpot too often because if I set it on low, it will done hours before I get home from work; if I set it on high, I don't get home early enough to turn it on. (Note to self: get crockpot with a timer and automatic turn-on!) Therefore, for me, the crockpot is more of a weekend appliance, which kind of defeats the purpose.

Anyway, when Ryan was home sick last week, I thought it was the perfect day to throw this in; I'd be home at the right times to control it, and I wouldn't have to take too much time away from him when he wasn't feeling well.

I served this Crockpot Salsa Chicken by LovestoEat over rice, and I really liked the flavors. The chicken was tender and juicy, and it was a great comfort-ish type food after a crazy day. The best part about this is that there is NO prep work - you don't even have to think ahead and defrost the chicken!

Ingredients:

4 boneless, skinless chicken breasts - FROZEN!
1cup salsa-Fresh made salsa (I cheated and used one from a jar.)
1 package reduced sodium taco seasoning
1 can reduced fat cream of mushroom soup (condensed) or cream of chicken soup
1/2 cup reduced fat sour cream

Add chicken to slow cooker.Sprinkle taco seasoning over chicken.Mix salsa and soup; pour over chicken.Cook on low for 6 to 8 hours.At this point after the chicken was cooked, I shredded it with a fork (it was super easy). Stir in sour cream until heated, then serve. Serve over rice or tortillas.

2 comments:

BrookeJune 13, 2008 at 10:46 AM
I make a variation of this all the time - I love it! And for the record, I always turn my crockpot on low around 7:30 in the morning and it's on until at least 6:00 and everything has always come out fine...
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UnknownMay 23, 2014 at 11:38 AM
It is not safe to put frozen chicken in the crock. Just an FYI...it should be defrosted first. Bacteria risk.
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Lauren 101

Before my wedding in 2003, my idea of cooking was Kraft mac and cheese. My mother and my mother-in-law even left me several boxes of the blue box on my counter the day we returned from our honeymoon. I believe a few showed up in the wishing well at my bridal shower, too.

Once I became a Mrs, however, I figured I'd need to step it up in the kitchen.

I rarely prepared anything from scratch, though; it was frozen stuff chicken and rice in a pouch all the way.

About a year (and 20lbs) later, I decided that something needed to change in the kitchen. I went on a diet and lost the weight, but knew I needed to lose the habits too.

Armed with Rachael Ray cookbooks and the internet, I slowly began to expand my repertoire. I joined an online cooking forum and subscribed to about eleventy billion cooking blogs.

Cooking remains a challenge, however, as two sweet little boys joined our family over the last few years. Coupled with my full time job, I look for meals that are healthy and easy.

I also discovered a love for photography along the way, and while I'm about as unprofessional behind the camera as they come, I really enjoy honing my skills on my dinner - mainly because it can't run away like my two wild boys can.

I love maintaining this blog, and I hope you like visiting.