Thursday: Crockpot Chicken Salsa

I don't even know if I can reasonably call this a recipe; it has only four ingredients and requires almost no hands-on involvement. Which also makes it awesome for after-work (or after class).

You will need:

1 lb boneless, skinless chicken breasts
1 pkg taco (or burrito, or fajita) seasoning, lower sodium
1 c salsa (your choice)
1/4 c fat free sour cream (you can also fat that right up, should you desire)
Optional: 1/2 small onion and 2 tsp cornstarch

It is just this easy: put the chicken in the crockpot and sprinkle with the taco seasoning:

Cover with the salsa and onion, if using:

Turn crockpot on lowest setting for 4-5 hours. Because these are breasts and not dark meat, they can dry out faster and sometimes the texture can be a little...pebbly. So shorten your cook time as much as possible, 4-5 hours, or another trick is to put the chicken in frozen. If you do that, you will definitely want to add the 2 tsp cornstarch to help thicken that sucker up.

That is the taco seasoning, not "carmellization"

After the 4-5 hours, remove the chicken to a platter and cover with foil, gently scraping the salsa back into the crockpot. Mix in the sour cream well and turn to high heat. Let warm for 5-10 minutes, spoon the sauce over the chicken to serve. I like to make this with brown rice and use some of the sauce on it, too.

I've mentioned how much I like spatulas, right?
 



I separated this into 4 servings and it came to 166/per serving for the chicken and sauce, plus my brown rice and salad. 

 

Enjoy!