Crockpot Salsa Chicken

If you follow me on Instagram, Twitter or Facebook, you already know I have had a doozy of a week with a nasty cold and WHOOPING cough (not the real thing but, it feels like it) and a casual root canal on Wednesday.  Fun times.  

But, the worst part: I haven't been able to taste ANYTHING for a week.  Like nothing.  What is the point of eating when you can't taste anything?  Let me tell you, not much...besides sustaining your life, I guess.  Yesterday I thought "today is the day I will taste" mind over matter I guess because BOOM, it worked.  I made this Crockpot Salsa Chicken Chipolte style with cilantro lime rice, fresh corn salsa and tons of cheese.  It was worth the wait and don't let me forget so flippin' easy to make.  This will definitely be going on our dinner rotation...if you would call it that.  

Start by spraying your crock with cooking spray and placing your chicken breasts in the bottom.  I know, my crock looks pretty raggedy but I know exactly how it cooks and my other one (of 5--not kidding) cooks things too quickly.  I will cry when that crack goes straight through the whole thing.  Especially if I have it loaded with something.  #canyousuperglueacrockpot?

Anyway, mix up the sauce, starting with cream of chicken soup.  Yes, it sounds weird.  No it doesn't not taste weird.  Also add a cup of salsa (not pictured--blame it on the plethora of cold meds flowing through my body). 

Also add taco seasoning

And a can of diced green chilis.  I have to say, this did bring the heat up a lot so either cut down on how many or leave them out if you can't handle the heat.

Pour the sauce over the chicken

And spread it out evenly.

Let it cook for about 8 hours or so.

I used a tongs and just smooshed the chicken between them and it all just fell apart perfectly. I love when that happens.

Add a little sour cream, this did reduce the heat a bit.

Mix up a jumbo batch of Fresh Corn Salsa and try to not devour it on it's own with corn chips straight out of the bowl.  I could live on this stuff.  Someday I will repost this recipe on it's own but for now, check it out here and scroll to the bottom without looking at any of the pictures because they make me cringe.  Note that I did add a whole red pepper as well.

Start with a bed of cilantro lime rice.  Basically make rice as you usually would, add the juice of one lime and a few tablespoons of cilantro and good pinch of salt.  That's it, the secret is out Chipolte.

Add in that delicious chicken.

A ton of corn salsa.

And cheese. Lots of cheese.

Garnish with a lime wedge. s

And serve with those corn chips...and more corn salsa.

My taste buds sang I tell you!  

Crockpot Salsa Chicken

3 chicken breasts

1 can of cream of chicken soup

1 cup salsa

1 packet taco seasoning

1 little can of green chilis (more or less depending on your taste, omit if you would like)

1 cup sour cream

Fresh Corn Salsa 

Cilantro rice

Cheese (we used Monterey Jack)

Lime wedge, for garnish

Start by spraying the crock with cooking spray and lay the chicken breasts in the bottom.  

Combine with soup, salsa, taco seasoning and green chilis in a small bowl.  Pour over the chicken and spread out evenly.  Cook on low for about 8 hours.  

Once cooked, use a tongs and smoosh the chicken, it will shred very easily.  Stir in the sour cream and heat through.  

Layer the rice, chicken, corn salsa and cheese in a bowl.  Garnish with lime wedge and serve with corn chips and additional salsa. 

Enjoy!  

Crockpot Salsa Chicken recipe slightly adapted from: Fake Ginger