Wednesday, May 25, 2011

Slow Cooker Salsa Chicken

I'm about to give you the easiest recipe in the world.  Ready?  You need a jar of salsa and a package of chicken breasts.  That's it.  You're done.  (I seasoned with salt and pepper and threw in about a tablespoon of minced onion flakes, but it's been done with just salsa and chicken, and it's good.) 

Depending on the amount of chicken you put in, you can have enough leftovers to last you for a week of delicious chicken wraps, chicken nachos, chicken sandwiches, and whatever else you want to do with shredded chicken cooked in salsa.  It's so good and so versatile.  Thanks, Amanda, for sharing this incredibly easy and tasty recipe. 

This is also a really good meal to bring to someone who needs some extra help around the house.  Last week, my sister made this chicken, put it in some tupperware, and brought it with some fresh tortillas to a friend of hers who just had a baby.  So easy!  You can't go wrong with this.  This will definitely go on the regular rotation at our house. 

Slow Cooker Salsa Chicken

1.5 lb chicken breasts
1 (16oz) jar salsa
Salt and pepper, to taste
1 Tbsp minced onion flakes

Season the chicken with salt and pepper.  Put chicken, salsa, and onion flakes into slow cooker.  Mix to coat chicken.  Cover with lid, and set slow cooker on low.  Cook for 4 hours.  Shred chicken and coat again in salsa mixture. 

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