3 lbs. boneless, skinless chicken thighs or breasts
2 cups peach or mango salsa (mild to hot, your choice)
Spray the inside of your crock pot with non-stick cooking spray.
Load it up with chicken, pour over the sauce and cook on low for 5-8 hours.
In 5-6 hours, you’ll have tender pieces of chicken to serve over rice.
After 8 hours, you can ‘stir’ it with a fork and have mounds of shredded chicken for tacos, burritos, salads or casseroles.
Do check your slow cooker to adjust cooking times specific to your crock pot.
This is just the beginning of your recipe fun!
~ Make a double batch and freeze in zip-lock bags for future-fast-meals, or just make enough for two meals, one tonight and a totally different meal tomorrow.
~ Serve over a fragrant rice – like Jasmine or Basmati. Cook in ½ water, ½ coconut milk, and add a touch of brown sugar to play up the sweetness.
~ Or go for the spice and serve with your favorite mexi-rice mixture. May I suggest the Recipe Lady’s Chili Cheese Rice? (see link below for full link)
~ Vary the portions and make it heartier:
5-6 lbs. of chicken
2-3 cups of your favorite salsa
1 can extra crisp corn, drained
1 can black beans, rinsed and drained
Cook on low for 8 hours, stir chicken to shred, add a cup of low fat sour cream and serve in warm four tortillas with shredded lettuce and cheese, tomatoes…
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