05 November 2010 ~ 2 Comments

Tex Mex Crock Pot Chicken

EASY!!! That’s really all I can say about this recipe. I was seeking some inspiration for dinner yesterday, so I asked my Facebook group to help me out (by the way, if you are not on my Facebook group yet, what are you waiting for?) We chat about food, share ideas, post pictures, have a good time…all kinds of great stuff! Join us – I post there daily!

Anyhow, one of my “fans” shared her crock pot recipe for chicken with salsa to which you add grated cheese and a dollop of sour cream, served alongside rice. It was fabulous, and honestly, one of the easiest meals I’ve ever prepared!

So, I tweaked the recipe a little and added some spice to mine, and voila! A completely effortless delicious meal! Even the kids liked it 🙂 Imagine that!

Tex Mex Crock Pot Chicken

2 chicken breasts, halved length-wise to make two thinner pieces
2 cups salsa + a dash each of pepper, salt, cumin, chili powder, garlic powder
2 cups white rice, cooked
1/2 cup shredded jack/cheddar cheese
4 TBSP sour cream

Cut chicken breast, and place 4 pieces into the crock pot, and sprinkle with spices. Top with salsa. Set to high, and cook for about 5 hours. Plate with cooked rice topped with extra sauce, and top with shredded cheese and sour cream.

The leftovers would be great in a tortilla wrap with guacamole and black beans!

2 Responses to “Tex Mex Crock Pot Chicken”

  1. David Friesen 6 November 2010 at 8:36 am Permalink

    Sounds like a great idea… goin’ to try it for supper tonight.

  2. Alyson 15 November 2010 at 8:26 pm Permalink

    Made the Tex Mex Chicken last night for dinner – I agree, couldn’t have been easier, and was SO delicious! We’ll be making this again, for sure! Thanks for the great recipe!

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