I got a lot of inspiration from your SLOW COOKER RECIPES last week! Thank you so much! The Linky will be open for a long time if you’d like to add another recipe.
You know that exciting feeling you get when you try a new recipe and it’s a keeper? And you’re comforted by the thought that your list of good recipes is getting longer? Well, this is one of those recipes for me! I will definitely make this again. Don’t be put off by the weird color of this sauce. It tastes SO GOOD! I served this with store-bought Mexican rice with a dollop of sour cream on the side and I thoroughly enjoyed it. Dave loves Mexican food so he was a happy camper!
I only made this once in my crock pot on HIGH, which took 3 hours. If you want to cook it on LOW, you’ll have to experiment with the time. So how do you know when the chicken is done? I usually pierce it with a fork. If the chicken is done, it usually slides right off of the fork. But if you pierce your chicken and it holds onto the fork for dear life, it needs more cookin’ time!
Slow Cooked Salsa Chicken
4 – 6 boneless, skinless chicken breasts
16 oz. jar Thick & Chunky Salsa
1/4 teaspoon ground cumin
1/8 teaspoon red pepper flakes (optional)
1 packet(1.25 oz.) 40% less sodium Taco Seasoning Mix
2 tablespoons corn starch
2 tablespoons water
1/4 cup sour cream
1 can (11 oz.) Mexicorn
1. Heat the crock pot on HIGH. Place the chicken in the crock pot in one layer (if possible).
2. In a medium bowl, combine the salsa, cumin, red pepper flakes, and taco seasoning. Pour over the chicken and cook (covered) for 3 hours on HIGH heat until fork tender.
3. When the chicken is done, transfer the chicken to a plate. Combine the corn starch and water in a tiny bowl and stir into the salsa mixture. Add the sour cream and the corn to the sauce and mix well. Return the chicken to the pot and heat for a few minutes.
Serve with Mexican rice and a dollop of sour cream.