Cooking Mommy: Crockpot Salsa Chicken Recipe

Monday, May 25, 2009

Crockpot Salsa Chicken Recipe

This is another wonderful recipe I got from "The Crockpot Lady." I love that it only has 4 ingredients, it was so easy, really yummy, cheap to make, and low in fat!

Ingredients1 lb chicken breasts or thighs
1 can black beans, drained and rinsed
1 cup frozen white corn
1 cup salsa (the recipe suggests using an extra 1/2 cup if you are using breasts, but I didn't, and it still tasted great, so you can add it if you like or not)

Directions

Place all of your ingredients in the crockpot, stir a little bit, and cook on high for 4-5 hours or low for 6-9. If you have smaller pieces of chicken or are thawed to start with (mine was frozen), then reduce the cooking time some. I had a solid one pound piece of frozen chicken, and I cooked it on high for 5 hours and it was perfect. I like to take 2 forks and shred the chicken all up before serving. Serve over white or brown rice! Another suggestion is to scoop it up with corn chips.

Variation: Add a can of cream of chicken to the salsa and stir before adding. This makes it's creamier for something a little different.

Try making leftovers of this into enchiladas Crockpot Salsa Chicken Enchiladas

7 comments:

AnonymousMay 26, 2009 at 7:29 AM
This looks really good...I wonder if I can get my husband to try it? :o)
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AmberMay 26, 2009 at 7:03 PM
From Donna Kaye, "I made the salsa chicken...it was wonderful!!! I used canned yellow corn though..all I had..it was really good, Brad said it was a keeper!! thanks!! keep em coming!!!"
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AmberMay 27, 2009 at 8:08 PM
From Cindy, "Hey there...I tried the crockpot salsa chicken tonight. It was great! Thanks for the recipe."
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AmberMay 27, 2009 at 8:08 PM
From Donna Kaye, "Brad ate left overs for lunch and said it was even better today...I mixed rice with it and ate it in a flour tortilla...YUM!!!!!!"
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AnonymousJune 18, 2009 at 4:25 AM
Making this one tonght!
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AmberJune 22, 2009 at 2:29 PM
From justEmily, "It was great! I used chicken thighs instead of white meat and used extra salsa. It was super yummy!"
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AshleyDecember 13, 2010 at 8:39 AM
Amber I'm so glad you posted this. I was staring vacantly into an empty fridge wondering what to make for dinner. But I just happened to have all the ingredients on hand for this. Perfect! Thanks :)
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Allergies and Intolerances

My son, Daniel previously had allergies to egg whites and peanuts. I am lactose intolerant. My nephews have allergies to many foods. I will try my best to label things to help those with allergies since I know it's difficult finding recipes sometimes when someone in your home has common food allergies. Make sure you check labels yourself. If it's marked soy-free or nut-free, it only means it doesn't have the soy or nut protein in it, not necessarily the oils. Look for dairy-free, egg-free, gluten/wheat-free, nut-free, and soy-free labels.

Egg replacements

If you need an egg free recipe, I have some great egg replacements. Now these really won't work in recipes that require a lot of eggs, like a meringue or cheesecake, but they do work well in most recipes I've ever tried.

Egg replacement #1: use 1 Tbsp ground flax seed and 3 Tbsp of water in place of 1 egg. Why this works? I don't know, but flax seed is extremely healthy for you, full of lots of omega fatty acids, so this is my preferred substitute.

Egg replacement #2: Boil 1 cup of water and 1 packet of unflavored gelatin together. In it's liquid state, use 3 1/2 Tbsp of this in place of 1 egg.

I have found sometimes one works better than the other. The flax seed seems to work better overall, I believe, but my mother-in-law made Christmas cookies with the gelatin and you couldn't even tell the difference.