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!