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!
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
1 tbs Greek yogurt per serving
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 375º until cheese is melted
4. Sprinkle cilantro over entire dish and add a dollop of greek yogurt
21 Day Fix
1 Breast ( or 1/2 if they're large)