Thursday, October 24, 2013

Crock Pot Creamy Salsa Chicken


This is a creamy and a little spicy smooth tasting Mexican Dish to cook up in your Crock Pot that you are going to really Like, want less spice, you can use mild salsa and leave out the Jalapenos, or spice it up more with your choice of favorite spicy Salsa. We serve it over cooked rice usually.

What You Need:
1 pound boneless skinless chicken breasts
1 can cream of mushroom or cream of chicken soup (I used the cream of chicken)
1 cup salsa-spice(it up how you like it)
1 can corn-drained
1 package taco seasoning
1 cup sour cream
1/3 Cup Chopped Jalapenos (I used canned)
2 Tablespoons Lime Juice
cilantro, for serving (optional) (I also added a little shredded cheddar-jack, black
beans and green onions on top) serve with rice

What you Need to DO:
Spray crock-pot with non-stick cooking spray. Place chicken on bottom. Pour salsa, corn, jalapenos and lime juice on top. Cook on high for 4-5 hours or until chicken is tender. One chicken is tender, reduce to low (stir sour cream and cream soup together then pour on top and stir in -cook about 20 minutes  Serve over rice. Top with a few dashes of hot sauce, chopped cilantro and fresh squeezed lime juice.  Enjoy!

-Add a little cheddar cheese and sour cream for additional flavor.
-Not a fan of too much spice/heat, use a mild salsa and skip the jalapenos
 and hot sauce.

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