I didn't alter the recipe itself so much aside from cooking on Low and substituting Greek yogurt for sour cream, but while I think this recipe is flavorful and super easy, the end result needs a little added customization based on your preferences. I liked adding rice and shredded cheese to mine to soak up some of the excess liquid, since I only made two breasts but used the same other ingredients. Duke added avocado to his, and he said he would have added black beans if he had the energy to cook them ahead of time.
I didn't include other prep photos, because the concoction looked a little, um, not pretty. I don't want to say what it looked like because this was delish. And if you don't believe that it was delicious, I asked Duke to give the thumbs up or thumbs down on whether we should ever make it again (he's picky) and he said THUMBS UP. So if you're in the market for a meal that takes you nearly no time at all, this is it.
|This photo makes me realize this could also be a good dip for tortilla chips as an appetizer!|
Slow Cooker Salsa Chicken
adapted from Mostly Homemade Mom
-4 boneless, skinless chicken breasts (frozen is fine)
-1 cup salsa (I liked Medium, Restaurant Style)
-1 can condensed cream of chicken soup
-1 packet taco seasoning
-1/2 cup plain Greek yogurt
rice, cooked black beans, avocado, and shredded cheese as fixings
- Spray Crock Pot with nonstick spray (easier cleanup) and place chicken in the bottom of your Crock Pot. Sprinkle taco seasoning on chicken.
- In a bowl, combine soup and salsa. Pour over chicken.
- Cook on Low for 8 hours (or High for 4 hours).
- Shred chicken with two forks and stir in Greek yogurt.
- Serve on tortillas and add your favorite fixings!