I love this slow cooker salsa chicken recipe. Do you love Mexican food and are you a busy mom? Then you’re gonna love this recipe too!
If you are a busy mom on the go with children in all kinds of activities, this is a recipe that you will come back to time and time again. Why? Because you can throw it in the crockpot and 4-6 hours later you can have dinner ready. Plus, this is a meal that you can use two different ways! If you are doing the 21 day fix, this recipe is 1 Red, 1 Purple, and 1 Green. (and 1 yellow if you use the rice) Please let me know if you enjoy this recipe in the comments below, and be sure to sign up for my newsletter club for additional healthy recipes delivered right to your inbox!
4-6 Skinless boneless chicken breast
1 jar of low sodium salsa (any variety works)
Spray your slow cooker with non-stick cooking spray. Place chicken breasts in slow cooker and then pour salsa over the chicken to cover them. You may want to add just a little water so the chicken does not dry out. Cook on low heat 4-6 hours (can go as long as 8 hours)
To serve Option 1:
Additional ingredients needed:
1-2 Zucchini; 1 cup Brown Rice; 1 can of pineapple or fresh pineapple cut into chunks
Shred chicken with two forks inside your slow cooker and leave to stay warm. Cook 1 cup of Brown Rice according to package instructions. While rice cooks, cut 1-2 zucchini into chunks and stir-fry in a pan over medium high heat in EVOO. While zucchini cooks and rice finishes, cut fresh pineapple into medium size chunks. Optional: you can add pineapple chunks to zucchini and cook until a little warm. Serve brown rice with Salsa Chicken Zucchini and Pineapple on top of the rice. One dish and delicious!
To serve Option 2:
Additional ingredients needed: wheat/flour/corn tortillas, cilantro, red and yellow peppers, red onion
In a pan, spray non-stick EVOO, and heat pan over medium high heat. Add peppers and onion to cook until lightly brown and soft. 3-5 minutes. Set aside.
Warm tortillas. Serve shredded salsa chicken over tortillas with veggies and top with cilantro and 1 tsp of plain greek yogurt!