Slow-Cooker Salsa Chicken

OH YEAH! We had this tonight and it was awesome The only twist we put on it was using a hot sauce called "mad butcher" (Hy-Vee stores in Iowa) and we shredded the chicken then put it over rice. It was fantastic. Have some left and can't wait for leftovers.:smooched::smooched:

I am looking forward to making this this week. I figure I can use it for lunches throughout the week.

Made it last night and had the leftovers tonight. I thought it was good but I did leave out the sour cream and the cream of mushroom stuff (lactose) and I thought, along with my daughter and husband, was good. It would make it again. I served it over spanish rice. Yummy



-Adrienne

I've tried brown rice..spanish rice would be a change...thanks for the idea Adrienne :flowerforyou: It is good, I've made it several times now.. :drinker: :happy:

FC

Hello everbody, I'm thinking of making this recipe with the slow cooker and I'm a little new to it :embarassed: lol Do I cook the chicken before I add it to the slow cooker? And also, If I wanted to add the black beans and corn to this, would I put those in at the beginning with everything else (frozen corn, canned beans)? Thank you!

You don't have to cook the chicken before. I allowed mine to thaw overnight, tossed it in that morning. Add everything you'd like up front. Just pile it all in. Turn it on in the a.m. (on low or medium) and let it go all day until dinner!

Made this tonight...very yummy! I found a lower sodium taco seasoning and only used 1/2 a packet (still a tad bit salty). I didn't add in the full amount of sour cream, but rather just put a dab of ff sour cream on the top of each serving. Served over brown rice and frozen peas. Very yummy!!!

Bump, this is dinner tonight

Making this (again) for dinner one night this week. Yumm-o!

Making this (again) for dinner one night this week. Yumm-o!

I saw a post similar to this by you Missy in one of these pages...so you must have liked it rather well then?:laugh:

Great recipe, I've made it now several times, so versatile to try it many ways!
Looking forward to hearing more ways that folks find to spice it up, so to speak:flowerforyou:

FC

Yes, I think I've made it a couple times now. I truly do like it. I think this time I may add corn. I use more salsa than directed too, and a can of diced Mexican styled tomatoes. Mine is very soupy. I take some of the excess liquid and cook my rice in that. The whole meal is flavorful, and although it's more than 157 calories, it's well within reason for a dinner.

Took the chicken out of the freezer...putting it in the crockpot tomorrow morning! Can't wait!

Oh yum! I'll have to make this sometime!

Yes, I think I've made it a couple times now. I truly do like it. I think this time I may add corn. I use more salsa than directed too, and a can of diced Mexican styled tomatoes. Mine is very soupy. I take some of the excess liquid and cook my rice in that. The whole meal is flavorful, and although it's more than 157 calories, it's well within reason for a dinner.

With the corn, tomatoes, mushroom and regular (not low fat or low cal) cream of mushroom soup, and a 1/2 cup of instant white rice, it comes up to a little more than 500 calories. I usually eat 500-700 calories at dinner, so this works great for me!

We are making it for dinner tomorrow night.

I made a little different version of this tonight (cream of chicken because I had no COM soup) and an extra 1/2 cup of salsa. *I* thought it was ok, DH and DS didn't like it (well, DS liked the chicken, but not the rice).

I think my slow cooker runs high or something, because I cooked it on low for about 7.5 hours, and the chicken was overcooked and soggy. I am glad I got too nervous and took it out early or the chicken would've been unfit to eat, and we would have had to trash it.

Anyway, I still liked it, I added some light sour cream too, and I ate my whole bowl. DH didn't finish his :frown:

My portions came to about 437 calories including the rice and sour cream (served 4 people).

I find cooking mine for 4.5 hours is about the max I would go as by then it's perfect and shreds nicely. So if I actually wanted to have the breasts more intact I can't imagine how short of time to cook them.:laugh:

Recently read an article that crockpots of today (as in the last 4-5 years) are running much hotter than ones our parents used eons ago. The reason being is to be sure the food is cooked up more quickly and no food poisening occurs. The article made alot of sense. No matter what recipe I cook I always knock off at LEAST 2-4 hours to not burn the contents/over cook it. So if we're using a recipe that is from an older source (old recipe aka older cookbook etc.) we'd want to drop it down several hours or at the least keep an eye on it and check it then.

Just a tip I ran across....:flowerforyou:

FC

bumping to get in my topics...

Thanks!

I made this last night and it was very good. Thanks.

trying this tonight