Sara loves to prepare home-cooked meals for herself and her husband. When she's extra busy, she puts her Crock-Pot to good use.
Chicken in Salsa
Here is an easy and delicious way to prepare chicken for enchiladas, chalupas, burritos, tacos, nachos, taco salad, etc. I made it to use in an enchilada casserole. Beef or pork can easily be substituted for chicken.
All you really have to do is put the chicken in the slow cooker in the morning, add the salsa, and turn the Crock-Pot on. That's all there is to it. Go on about your day, and come back later to shred the chicken and add the vegetables. (The onions and bell peppers are optional; sometimes I add them, other times I don't even have the time to bother cutting up veggies).
I've also included recipes for both red and green salsa if you want to make your own for a fresher tasting meal. And as a bonus, there is also an easy recipe for cooking barbecue chicken in the slow cooker. It's great on sandwiches; you can pack them for lunch, and they even taste good cold.
- 1 (4 oz.) can diced green chiles
- 16 oz. Salsa Verde (Sometimes I substitute enchilada sauce).
- 1/2 cup chopped, fresh cilantro
- 2–2 1/2 pounds boneless, skinless chicken breasts
- 1 large onion, sliced
- 1 large green bell pepper, sliced
- 1 large red bell pepper, sliced
- For extra flavor, you can also add some chili powder, ground cumin, and a little ground coriander.
- Pour the chiles and half of the salsa into the bottom of the slow cooker.
- Add the chicken. If using spices, sprinkle them over the chicken.
- Pour the remaining salsa on top.
- Place the lid on the slow cooker, and turn it on low. Cook for six hours.
- Enjoy your day!
- Using two forks, shred the chicken. Add bell peppers, onion, and cilantro. Stir. Cook for an additional 30 minutes on low.
Make Cleaning Up Even Easier
- When buying prepackaged chicken breasts, it's difficult to find exactly two pounds, even if you buy two smaller packages. This recipe can be made with as little as two pounds of chicken (anything less than that, and you might find it's a little too juicy), all the way up to three pounds of chicken. Anything over three pounds, and you'll need to use more salsa.
- If the chicken isn't shredding easily, it needs to cook longer.
- If you don't mind the bell peppers and onions being mushy, you can place them in the Crock-Pot with the chicken, instead of adding them later. I like to add the onions with the chicken so that they cook for a long time, but I don't like the peppers to be quite as soft, so I add them when there is about 45 minutes of cook time left.
- I don't bother pulling the chicken out of the slow cooker to shred it but, if you are using a Crock-Pot liner, move the chicken onto a plate to shred it. Then, you can place the chicken back into the slow cooker to stir it in with the salsa mixture.
- Fresh cilantro really makes it special, so I don't recommend using dried. However, if dried is all you have on hand, it's better than NO cilantro.
- If you are using the chicken in tacos, nachos, or anything that you will be picking up and eating with your hands, it's advisable to drain the chicken in a colander before building your meal. Otherwise, it's very juicy and messy.
- I've also substituted the salsa for enchilada sauce and added cumin, chili powder, and cayenne to the chicken to make it more flavorful.
This makes 12 ounces or so—depending on the size of the tomatillos. It tastes so much better than store bought green salsa. My husband devoured most of it in no time.
|Prep time||Cook time||Ready in||Yields|
- 5 tomatillos
- 1 large jalpeno
- 4 cloves minced garlic
- 1 tablespoon lime juice
- 1/4 cup diced onion
- 1/2 teaspoon salt
- 1/2 cup chopped cilantro
- Remove the husks from the tomatillos. Put tomatillos and jalapeno into a small pot, cover with water, and bring to a boil. Boil for 10 minutes. Drain. Remove the stem from the jalapeno.
- Place all ingredients into a blender, and mix until well blended. Pour into a refrigerator safe container and chill overnight.
How to Shred the Chicken
Here's a short video of a fast way to shred your chicken. The chicken will be hot and covered in salsa when you remove it from the slow cooker, and I usually use two forks to shred mine. Next time, I will have to try this method. It does look like there are pieces of meat flying out of the bowl, so I suggest using a deeper bowl placed in the kitchen sink.
|Prep time||Cook time||Ready in||Yields|
- 4 medium to large Roma tomatoes
- 6 cloves minced garlic
- 1 teaspoon salt
- 1 small jalapeno
- 1 tablespoon lime juice
- 1/2 cup chopped fresh cilantro
- 1/2 cup diced onion
- 1/2 teaspoon cumin
- Place tomatoes into boiling water for 2 to 3 minutes. Drain and remove stems. Also, remove the stem from the jalapeno.
- Return tomatoes to the pot, add remaining ingredients, and crush the tomatoes. Stirring frequently, simmer for about 15 minutes, or until the mixture has reached the desired thickness. Chill overnight.
Chicken Tacos: Shredded Chicken in Red Salsa
Salsa: Verde or Rojo?
Easy Barbecue Chicken for Sandwiches: Another Option for Shredding Chicken
Here's another shredded chicken option, if you're not in the mood for Mexican food. Place the chicken into the Crock-Pot with your favorite barbecue sauce. (We like Stubb's). I like to add a diced onion for a little more flavor. To make this recipe, follow the same directions for the chicken in salsa, but you don't have to wait to add the onion.
When it's all done, serve it on whole wheat buns or rolls. While it's cooking, make a batch of potato or macaroni salad, and you'll have a nice lunch to take to the beach or the park.
Suggestions for BBQ Sauce
I'm really picky about my BBQ sauce—I don't like Kraft or any of those cheap sauces. I like the ones they have at really good barbecue places, and the following sauces remind me of those.
- Stubb's: The original is awesome, and it also comes in several different flavors. We've tried a few and have enjoyed each one.
- Blue Front: This is my favorite. It comes in hot or mild. It's not too sweet or too vinegary.
- Tom's Barbeque Sauce: This one is similar to Blue Front, but it costs less.
© 2011 Sara Krentz
KandH on December 19, 2012:
Yum yum yum, all of this looks so good - thanks for sharing!
Susan Deppner from Arkansas USA on December 15, 2012:
I love my slow cooker for cooking "pulled" meat, including chicken. Love green salsa, too. You are definitely putting me in the mood for Mexican!
Escapes2 on August 25, 2012:
Sounds delicious! I love a spicy chicken dish.
anonymous on July 26, 2012:
Thanks for making this lens. I'm single and any recipe that says 'easy' and 'slow cooker' gets my attention. I'll try this one for sure.
miaponzo on June 24, 2012:
This is a great recipe to try out in my slow cooker (that I haven't even used yet!) Blessed!
anonymous on March 25, 2012:
I'm so glad that I ate awhile ago, because this sounds just great. I'd be starving right now otherwise....lol. :)
Camden1 on March 11, 2012:
Sounds wonderful! I like to use leftover grilled chicken in our enchiladas, but we don't have much of that in the winter. This will be perfect!