This week I was going to share with you the very simplest meal that I make in my slow cooker. It is embarrassingly easy, and you can use it to make all sorts of Mexican-inspired creations. This is our Salsa Chicken...
Place boneless chicken breasts in slow cooker. Top chicken breasts with a jar of salsa. Cook until chicken is tender enough to shred.
|Photo from Mennonite Girls Can Cook blog|
8 chicken breasts
* My cans of beans were both 15.5-oz.
** We omitted the pickles.
On Friday night, I served the Mexican Chicken with warmed soft tortilla shells and various toppings such as shredded lettuce, chopped tomato, shredded cheese, and sour cream. You could also add black olives or green onion...basically anything you'd eat on a taco or burrito.
|Before rolling up...|
For lunch on Monday, we reheated the Mexican Chicken and put it over some crispy corn tortilla chips, again adding toppings.
I can also imagine serving this over rice. (Like Chipotle's cilantro-lime rice? Yes, please.)
I'll bet you could make a killer salad by dolloping some of this over a big bed of lettuce.
(Okay, I'll stop.)
Have you ever made a Mexican-inspired dish in your slow cooker?