Salsa Chicken (A Weeknight Easy)

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I'm don't use the slow cooker more than maybe 3 times a year. I know it's convenient, but it's just not my favorite way to cook.

But now that I have a full time job again and now that my life is busier than it's ever been before, I think I may have to bite the bullet and start using it more. 

This recipe is wonderful because it's light on calories, big on taste, and makes great leftovers for work the next day. I served it with whole wheat tortillas, reduced-fat cheddar cheese, low-fat sour cream and brown rice. When I eat it for lunch leftovers, I skip the tortilla and cheese, and just mix together the leftover rice with the salsa chicken. Delicious and hearty!

Salsa Chicken
4 boneless, skinless chicken breast
1-24 oz. jar of mild salsa (look for low sugar content)
1-15 oz. can black beans, drained
1-15.25 oz. can of corn, drained
optional: tortillas, cheddar cheese, tomatoes, lettuce, sour cream

1. Place the chicken breasts in a large crockpot/slow cooker. Add in the salsa, beans and corn. Cover and cook on high for 2 hours, then turn it to low for 2 more hours (or 7 hours on low). Remove the chicken and shred it with 2 forks. Mix it back into the slow cooker and keep warm until ready to serve.

Do you use a slow cooker very often?


Carrie B said...

I enjoy using my slow cooker. I started using it a lot this summer while camping. I just put everything in in the morning and head to the beach with the kids. After spending the day there we come back and dinner is ready! It worked out great.

DianeN said...

I use my slow cooker a lot. I like to fix it in the morning before I go to work so dinner is ready when I get home. Also I use it when it's real hot. I fix it in the morning and put it in the basement to cook so my kitchen doesn't get heated up.

Stephanie said...

I made this last week and it was so simple and tasty!