Monday I pulled out the slow cooker and made one of my favorite dishes, Salsa Chicken. This is as easy as it gets when it comes to slow cooker recipes. There is no precooking, chopping or sautéing if you have everything on hand. The only prep work is cutting up the chicken, opening cans and a jar.
One change I made to this recipe is adding mixed vegetables instead of just corn. I was able to incorporate more veggies into the dish while adding color. So, go get that slow cooker and let’s get started!
You’ll need:
- 3-4 boneless, skinless chicken breasts
- 1 16 oz. can of black beans
- 1 21 oz jar of salsa
- 1 1/2 cups mixed vegetables, canned or frozen
- 1/2 pack of Low Sodium Taco Seasoning
- 1 cup cooked rice. I used brown rice. (great way to use that left over rice from your Chinese food take order)
Let’s get cooking:
- Open can of black beans and drain. Pour into the pot.
- Open jar of salsa and pour into the pot.
- Pour in the vegetables. If you’re using frozen, there is no need to thaw them.
- Cut chicken breasts into bit size pieces and add to pot.
- Sprinkle in taco seasoning.
- Stir ingredients together.
- Cook on low 5 hours.
- Add rice and stir.
- Cook for another hour.
Servings: 6
Points Value: 6 points per serving
Easy, huh? I told you. Try it out and tell me what you think. Share one of your recipes in the comments below.
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