Cheesy Chicken & Salsa Slow Cooker Bake

Up here in Maine we wish for summer 50 weeks out of the year. That's because we only have summer for about 2 weeks then it's back to snow. Think I'm joking? Come visit! No but seriously, when those two weeks of summer decide to make an appearance, they make themselves known with super Maine's version of hot temperatures and extremely high humidity. So for those two weeks we have to come up with ways to cook while keeping our houses from becoming infernos. Most of us don't have AC, and if we do it's those little rattling units that sit in your window and do a better job at letting bugs in than cooling the air.


Sure we grill, but you can only grill so much. I get sick of it. Sure there is lobster. I mean my husband is a lobsterman, but he doesn't eat it so I have to make a separate meal when I want to eat those tasty bugs. That's when I turn to the slow cooker. It will slow cook your food but the heat will stay under the lid. 

Today was super humid and I have been really busy getting our house ready for our family to come for the week for my brothers wedding this weekend. I was so thankful I had my slow cooker so I could literally throw two things in there and let it make my dinner for me. 

So tonight I served up Cheesy Chicken & Salsa Slow-Cooker Bake. Wait, what? Slow Cooked and baked? Yup! This recipe is so simple anyone, and I mean anyone can make it! And it only has 5 ingredients (3 if you truly want to make it simple).

My husband promptly commented after his first bite "oh, this is like a quesadilla without the tortilla!" Clearly, it was family approved!

Ingredients

6 Boneless chicken breast
1 - 12 oz jar of salsa
**I used Peach Mango salsa - it gives it a nice sweet kick**
1 Cup Shredded Mexican Cheese

*Optional*
1 tbs Greek yogurt per serving
Chopped cilantro

How To Cook

1. Place chicken in slow cooker and dump the entire jar of salsa on top

2. Cook on high for 1 1/2 - 2 hours (until cooked through) *don't over cook or it will shred*

3. Place chicken in a baking dish, cover with cheese and bake at 375ยบ until cheese is melted

4. Sprinkle cilantro over entire dish and add a dollop of greek yogurt

Enjoy!




21 Day Fix
1 Breast ( or 1/2 if they're large)
1 R
1/2 P
1/2 B

17 comments:

  1. This comment has been removed by the author.

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  2. What size are the servings to count for 1 R 1/2 B 1/2 P?

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    1. R = 3/4c.; B = 1/4c; P = 1c.

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    2. why does it use a purple container?

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    3. Maybe because she used mango salsa.....

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    4. Hi! It's purple because of the pineapple salsa, yes! And if you have a salsa that has added sugar, it's a purple and not a green. Green is only for a fresh salsa like pico de galllo :)

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  3. When you transferred the chicken to the baking dish did you transfer the salsa too to bake? Thanks

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  4. Could you just bake the whole dish for a shorter amount of time instead of both using the crockpot and the oven? It seems repetitive.

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    1. I would just put the cheese in the crock pot at the very end and let it melt in there. That way, you aren't heating up the oven (and whole house!) needlessly. It wouldn't get toasty that way, but I'd be ok with having it just be melty.

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  5. If I wanted to shred this and serve it with brown rice, could I cook it on low for a few hours?

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  6. Why not make dessert in your slow cooker? It is easy and almost impossible to "flop." So, I have been experimenting a little and came up with a few tips to help you.http://donfreed.com/

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