I wasn’t expecting this to be the week of “things that include salsa and taco seasoning”, but so be it. Sometimes, you just get lucky.
This particular dish is a favorite of ours because it’s stupid-easy to make and can be eaten in a variety of ways. You can shred the chicken – or not. You can eat it on a tortilla (or flatbread) with cheese and lettuce, on bok choi with cheese, on rice…so many ways to make it work. It’s also yummy any time of year – so it’s not something that you feel is a fall or winter-only dish. Versatile, easy & yummy…those are definitely perfect characteristics of a great crock pot dish, in my opinion. Note: even though I list the cooking time as 6-8 hours, this one can definitely go all day. We routinely let it go for 11 hours and it’s perfectly fine!
One other thing of note to parents of wee ones: we tend to serve the chicken and sauce separately, to keep the kiddos happy. It’s up to you how you want to serve it, but you may find that having them separate at the dinner table cuts down on some of the “I don’t want SAUCE!” complaints that we get from the little ones. In their defense, though, I would like to point out that it was dd’s suggestion to put it on bok choi this time out. Even though she didn’t eat all of her leaf tonight, the fact that she’d even suggest it means that the CSA experiment has already borne some seriously good fruit. Yeay!!
Prep Time: 5 mins
Cooking Time: 6-8hrs on LOW
2 large boneless, skinless chicken breasts (1-1/4 to 1-1/2lbs total)
16 oz jar salsa
1 pkg (1/4 cup) low-sodium taco seasoning
2 Tb cornstarch
3 Tb water
1/2 cup sour cream
Optional toppings: shredded cheese, shredded lettuce
Make it Happen
1. Coat the inside of a 4qt crock pot with non-stick spray.
2. In a bowl, stir to combine salsa and taco seasoning. Spread a small amount of the mixture on the bottom of the crock pot, to create a small liquid bed for the chicken.
3. Place the chicken breasts in the crock pot. Pour the remaining salsa/taco seasoning mixture on top of the chicken evenly, so that the breasts are fully covered.
4. Cover and cook on LOW for 6-8 hrs (or up to 11 hrs, really, based on my experience).
5. Just before serving, remove the chicken breasts from the crock pot. If you plan to shred them, now’s a good time. Otherwise, just place them on a plate or in a serving bowl.
6. Mix the cornstarch and water in a small bowl and add to the salsa mixture in the crock pot; stir to combine.
7. Add the sour cream to the crock pot; stir to combine.
8. Either spoon the sauce over the chicken or place it in some other serving dish (we use a gravy boat). Serve the chicken and sauce with your choice of toppings (such as shredded cheese and lettuce) on your choice of bed/delivery vehicle (bok choi, soft tortilla, flatbread, rice, etc.).