Crockpot Mexican Chicken

2 – 8 oz chicken breasts
1 small jar of salsa
1 packet Taco seasoning or you can make your own – 1 tbsp chili powder, 1/4 tsp cumin, 1/2 tsp coriander, 3 good shakes of onion powder, maybe 1/4 tsp black pepper, a little paprika and 1/2 teaspoon salt

Put a layer of salsa on the bottom of the crockpot so the chicken doesn’t stick and so it soaks into all sides of the chicken. Coat the chicken with your taco seasoning. Cover the chicken in the rest of the salsa. Cover and let cook for 8 hours on low or if you’re in a time pinch, 4 hours on high. It’s really a lot better and makes much more tender chicken on low.

You can also change it up by using marinara sauce instead of salsa and using Italian spices and calling it chicken cacciatore.

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Posted on June 14, 2013, in Dinner, Lunch, Recipes and tagged , . Bookmark the permalink. Comments Off on Crockpot Mexican Chicken.

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