Slow Cooker Salsa Chicken Recipe

2018-12-23
  • Yield : 4 serving plates
  • Servings : 4
  • Prep Time : 10m
  • Cook Time : 7:00 h
  • Ready In : 7:10 h

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Nutritional Info

This information is per serving.

  • Calories

    385
  • Fat

    18 g
  • Cholesterol

    136 mg
  • Sodium

    1188 mg
  • Carbohydrate

    9.3 g
  • Fiber

    2.1 g
  • Protein

    44 g

Slow cooker salsa chicken recipe. Boneless chicken breasts with mild salsa (use any kind) and spices cooked in a slow cooker. Very easy and delicious! This recipe adapted from https://strengthandsunshine.com/slow-cooker-salsa-chicken/

You can bake salsa chicken in an oven:

Baked Salsa Chicken Recipe

Makes 2 servings

Ingredients: 2 boneless and skinless chicken breast halves, a dash of salt, 1/3 cup (80 ml) salsa, 2 tablespoons (30 ml) taco sauce, 1/3 cup (80 ml) shredded Mexican cheese blend

Instructions: Coat 2-quart (2 L) shallow dish with nonstick cooking spray, then place chicken halves. Sprinkle with salt.

In a small mixing bowl, combine salsa and taco sauce. Mix well. Drizzle salsa mixture over seasoned chicken breasts. Sprinkle with shredded Mexican cheese.

Preheat an oven at 350º F (175º C). Bake in preheated oven for 25-30 minutes or until chicken cooked through.

Turn off the oven. Remove baked chicken from the oven and transfer to serving plates. Serve hot over cooked rice or mashed potatoes.

Fried Chicken Salsa Recipe

Makes 4 servings

Ingredients: 2 cups (500 ml) multi-grain penne pasta, uncooked,2 tablespoons (30 ml) vegetable oil, 1 pound (480 g) boneless and skinless chicken breasts, cut into cubes, 1¼ cups (310ml) mild salsa (use any kind), 1 cup (250 ml) frozen corn, thawed, 1 large green bell pepper, seeded and cut into strips, 1 cup (250 ml) shredded cheese

Instructions: Cook the penne pasta according to package instructions omitting salt. Drain, using a colander and set aside. Keep warm.

Heat vegetable oil in a large nonstick skillet over medium-high heat. Add cubed chicken and cook, stirring occasionally, for about 2 minutes. Stir in salsa, thawed corn, and striped green pepper. Bring chicken mixture to a boil, then reduce heat to medium-low and simmer, stirring occasionally, for about 10 minutes or until chicken is tender.

Add cooked penne pasta to the chicken and vegetable mixture. Mix lightly. Sprinkle with shredded cheese. Remove chicken mixture from the heat and set aside. Let stand for 1 minute or until cheese is melted. Serve hot.

Slow Cooker Chicken Salsa Recipe

Ingredients

  • 4 boneless and skinless chicken breasts, trimmed
  • 16 oz (480 ml) jar mild salsa
  • 1/3 cup (80 ml) water
  • 1½ tablespoons dried parsley
  • 1/2 tablespoon dried cilantro
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1/2 tablespoon dried oregano
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1/4 teaspoon freshly ground black pepper

Method

Step 1

Place trimmed chicken breasts in the bottom of 5-6-quart (5-6 L) slow cooker. Add the remaining ingredients. Mix well.

Step 2

Cover the pot and cook on low-heat setting for 6-7 hours or until chicken is cooked through.

Step 3

Turn off the slow cooker and open the lid. Stir salsa chicken well before serving.

Step 4

Transfer salsa-chicken mixture to serving plates. Serve over cooked rice or mashed potatoes.

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