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Salsa Chicken (Crockpot)

Stolen from Not Your Mother's Slow Cooker Cookbook

6 boneless, skinless chicken breast halves (about 2 pounds), trimmed of fat
1 1/2 cups thick prepared salsa of your choice, medium or hot
1 teaspoon ground cumin
Pinch of pure ground red chile powder
3 Tablespoons fresh lime juice

Description from the book: This recipe makes use of basic pantry items for a quick dinner that is astoundingly good. There is a wealth of fabulous jarred salsas on the market today. You can get a plain salsa or one with black bean and corn in it. Serve this with all the fixings -- warm flour tortillas, shredded lettuce, avocado slices, chopped tomatoes, sour cream, shredded sharp Longhorn cheddar, lime wedges -- or, more simply, over steamed long-grain white rice with crumbled goat cheese or shredded cheddar cheese on top. Serves 6 to 8.

Cooker: Medium or large round or oval Settings and Cook Time: High for 3 to 3.5 hours; cumin, chile powder, and lime juice added during last 15 minutes

  1. Coat the slow cooker with nonstick cooking spray and arrange the chicken in it. Pour the salsa over the chicken. Cover and cook on HIGH until the chicken is tender and cooked through, 3 to 3.5 hours. The chicken will make some of its own juice, thinning out the salsa a bit.
  2. Stir in the cumin, chile powder, and lime juice, cover, and cook for another 15 minutes before serving.