Crockpot Salsa Chicken

This easy salsa chicken recipe cooks in the crockpot for a tasty dinner.


Published:

The crockpot may be one of man’s greatest inventions. Some may say that statement is a stretch, but those folks probably have not experienced the convenience of tossing an entire meal into a crockpot only to arrive home from work to the savory smell of dinner already made.

I probably use my crockpot more often than most. This week alone I have already used it for two dinners at my house, and it is only Tuesday. I’ll let you do the math.

So yesterday morning when frantically brainstorming about what we would have for dinner that evening, I instantly turned to that old trusted friend: my crockpot. I believe “work smarter not harder,” is how the saying goes. I didn’t have much in the way of groceries, so I used what I had: frozen chicken breast and a jar of salsa. This is a reliable recipe you can tweak, alter, or customize for any dinner crowd. Plus, your meal will cook itself while you are at work, running errands, or doing household chores.

Crockpot Salsa Chicken

2 large chicken breasts, frozen or fresh*
*If you choose to use fresh chicken your cook time will be less.
1 jar of your favorite salsa
2-3 fresh cloves of garlic (optional)
Sprinkle of chili powder (optional)

Place all ingredients in crockpot and cook on low heat for 4-6 hours or until chicken is tender.

See? Simple! I served my chicken with a can of black beans and some zesty rice, but you can choose whatever sides you’d like. Feel free to add whatever seasoning you like as well. My grandmother sometimes even melts cheese on top of her salsa chicken just to give the meal some extra flavor.

For the next several weeks on the WV Food blog, we’ll be exploring even more tasty crockpot concoctions. Next week, we’ll try a recipe from The Southern Slow Cooker by Kendra Bailey Morris. Be sure to check back here each Tuesday for my latest attempts at domesticity.

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