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If you were a fan of the Slow Cooker Salsa Chicken, a.k.a. the easiest chicken in the world, you'll also like this recipe. It has only a few more ingredients (but that's understandable, as the salsa chicken's only ingredients were salsa and chicken) and is just as easy to throw together.
After it was finished in the crock pot, I shredded it with two forks, and we ate it on sandwiches, which were very good. What was even better, though, was warming it in a skillet with a spoonful of Santa Fe Blend of Philadelphia Cooking Creme. That gave the chicken a little southwest flair, so we naturally had some chicken nachos that night--our favorite.
Thanks, Amanda, for sharing this recipe!
Savory Crock Pot Chicken
4 boneless, skinless chicken breasts
1.5oz package onion soup mix
1/4 tsp garlic salt
1/4 cup Italian dressing
1/4 cup water
Place chicken breasts in the bottom of the slow cooker. Sprinkle soup mix and garlic salt on top of chicken, and then pour dressing and water on top. Cover with lid, and cook on low for 8-9 hours or high for 4 hours. Shred chicken with two forks, and serve.
Get ready for another recipe just as easy and tasty as the Slow Cooker Salsa Chicken recipe from last week. Again, you just need chicken, your preferred seasoning, and a bottle of hot sauce (Tabasco, Louisiana, Texas Pete--whatever you like).
I tweaked this recipe from one I found on All Recipes to make it fit our personal preference. We like to cook with boneless, skinless chicken breasts, but you can do this same recipe with wings or drumsticks. They aren't just like Buffalo wings, but they have a nice spicy taste (but not too hot).
If you want to use wings or drumsticks, the original recipe recommended using 12 drumsticks and the entire (6 oz) bottle of hot sauce. It also suggested that you heat the chicken for 15-20 minutes in a 400-degree oven once it comes out of the crock pot. If you don't have the time, or if you just don't want to, it really isn't necessary; the chicken is ready when it comes out of the crock pot. The oven suggestion is just to make it crispier.
Of course, they're even better when you dip them in Ranch or blue cheese dressing. We sliced them up and served them over a salad (with the Crispy Cheese Twists as croutons). I definitely recommend this recipe; it's so easy and good!
Slow Cooker Spicy Chicken
2-3 large boneless, skinless chicken breasts (about 1.5 pounds)
1/2 (6 oz) bottle hot sauce
1 Tbsp minced onion flakes
2 tsp garlic powder
Salt and pepper
Place chicken in crock pot. Pour hot sauce over the chicken, and then season with onion flakes, garlic powder, and salt and pepper. Cover and cook on high for 3 hours, or until tender. (Alternately, cook on high for 2 1/2 hours, and then place in 400-degree oven for 15-20 minutes.) Serve with Ranch or blue cheese dressing on the side.
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.
