Saturday, May 3, 2014

A "Pinterest"-ing Life: Slow-Cooker Salsa Chicken

We have T, J's son, here with us this weekend.  We have discovered, quite by accident, that T LOVES Mexican food. Particularly, Mexican-style chicken.  I am addicted to Pinterest.  Well, let me correct that.  I WAS addicted to Pinterest until I found a fabulous group of like-minded, fun-loving, hilarious, organized women on Facebook (Hello again, ladies!).  Now, Pinterest has taken a back seat.  MOVING ON...Ahem...

When I discovered this recipe on Pinterest, little did I know what a gem it truly was! The original source was Mostly Homemade Mom, but I was lucky enough to stumble upon it through Pinterest - like most good things I find.  I was trying to build up my recipe stockpile of Crockpot (Slow cooker for those of you that aren't Southern...and we will most certainly forgive you for that! Hehe.) recipes.  When we have T here on the weekends, I try to minimize the time in the kitchen preparing, cooking, stirring, etc..  I pick things (well, try to) that you can just throw together and walk away, increasing the amount of quality time we get with T.  Unfortunately, finding a gluten-free, not-super-fattening crockpot recipe is NEARLY impossible.  Enter Slow Cooker Salsa Chicken.
Please forgive me for my rather un-artistic picture.  By the time I realized
I needed to take a picture, we had all cleaned our plates (except Little T)!
Without further ado, the recipe you've all been waiting for: Crockpot Salsa Chicken!
4 boneless, skinless chicken breasts
1 cup salsa (I used mild simply because T hates anything super hot. This is where you can have some fun!)
1 can condensed cream of chicken soup (my least favorite thing about this recipe, but hey - at least it's only one can!
1 packet taco seasoning
1/2 cup sour cream
6 tortillas (J & T like the extra fluffy, and I'm all over here like "I'll have a corn one, please.")
1. Place the chicken in the bottom of the crock pot (The beauty of this - we dumped in the chicken still completely frozen). 
2. Sprinkle taco seasoning on chicken breasts. 
3. In a separate bowl, combine soup and salsa.  Pour over chicken.  
4. Cook on high for 4 hours.  
5. Shred chicken (I use the 2 fork method) and stir in sour cream. Serve on tortillas.

I asked Little T what he thought of dinner. Here's the response I got:

Coming from the world's pickiest little man, I'll take it!  I love how customizable/modifiable (are those even real words?!) this recipe is! We added some shredded "Mexican Cheese," and beans (The Musical Fruit, anyone?!).  J and I watched this little munchkin shovel away TWO full helpings of chicken! We even watched him "double fist" with the fork and his hand! He couldn't eat it fast enough, which is confirmation for me that this recipe is as good as I thought it was.

Oh - and adult reviews are just as high as T's. J & I loved the recipe, and we especially love how good it tastes with so little effort! J literally spent 15-20 minutes in the kitchen for dinner. In my opinion, the 4 hours the chicken was cooking, without babysitting, and allowing J to play with T was totally worth it!

I hope you and your family enjoy as much as we did! Oh - and it makes a TON!  We all had our fill - J and T BOTH had seconds - and there was still PLENTY left!  We had enough left overs to put some in the fridge and some in the freezer! For when we have one of those nights we don't want to cook - at all!

1 comment:

  1. This comment has been removed by a blog administrator.