Monday, November 12, 2012

Easy, Salsa Chicken

This was so easy, I saw it on Mennonite Girls Can Cook, a great foodie blog, especially for the home style cook. I saw this several months ago and have made it twice, both times in large quantity so I could freeze part of it for later use. It freezes well cooked like this, tastes great now or later! Their original recipe concluded with enchiladas which I tried, they were delicious. I have omitted the creamed corn and instead added it fresh to the end recipe.

I am still having some camera issues so forgive out of focus or mis-focused photos, some of it is the camera and some the operator.

This is so incredibly easy! For Trim Healthy Mamas it could fit E, S, or FP, as it is there is no fat and not enough tomatoes to make it an E exclusively. Be careful what else you are serving, the rice and bean combo was for most of my family, however it would be great in a low-carb tortilla with lots of veggies and guacamole for S or without for FP. You decide.

large package of boneless, skinless chicken breasts (5-6)
Large jar salsa, or two small jars (24 oz, more or less)
Place all the chicken in a 5 quart crock pot on high. Pour salsa over chicken.
Cover and cook for 5-6 hours.

 Uncover and stir with a fork to break it up and mix all the salsa throughout.
 Not having fun with the editing program either, just turn your head and pretend these are right side up.

 This night I served the shredded "salsa chicken" over rice and black beans then topped with cheese, tomatoes, and avocados.

Some other suggestions would be: enchiladas, soup, sandwiches, burritos, on top of nachos,even cold on a salad. Freeze what you don't eat leftover and enjoy a quick meal in a few weeks.
Thank you "Mennonite Girls", you sure can cook!

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