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Crock Pot Salsa Chicken Recipe

Great combination of ingredients! Sounds like a wonderful meal to try when Neil and I have guests.

Crock Pot Salsa Chicken Recipe

Boneless, skinless chicken breast (or tenderloins), frozen or thawed
1 jar of your favorite salsa
Minute Rice
Canned black beans, drained and rinsed
Shredded cheddar cheese
Baked tortilla chips

Combine chicken and salsa in your crockpot.

Set the temperature to low.

If chicken is frozen, cook for 8-10 hours.

If thawed, cook for 4-6 hours.

Once cooked, remove chicken.

Add rice (whatever amount you usually cook; I usually make two cups of rice).

Then add enough hot water to make the amount of liquid double the amount of rice.

Turn the crockpot on high until the rice has cooked. (Takes 15 minutes or so.)

Return the crockpot to low and return the chicken to the pot.

Sprinkle with black beans and cheese.

Serve with tortilla chips.

Sour cream and additional salsa may also be served.

This recipe is very easy to adjust based on how many are to be served, which is why I don't use measurements for most ingredients.

Barbie T. (United States)

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