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

Fresh Corn Salsa Frittata with a Hash Brown Crust

Last weekend we had (most of) my college roommates and their significant others over for dinner and games.  We had a fantastic time and a lot of left over food!  I will share what I made for dinner later this week.  But for now, I wanted to share this recipe that I used the leftover Fresh Corn Salsa!  

I do have to brag a bit about this recipe because it was fan.tas.tic!  Oh my goodness.  I seriously felt like I was sitting in Mexico eating this thing.  I topped mine with a little more corn salsa and a fresh squeeze of lime, to die for! It tastes like sunshine on a plate.  No, I'm not kidding.  

So, let's see how I made this thing, shall we?  

Musical selection: Pocket Full of Sunshine by: Natasha Bedingfield.  It's as close to "plate of sunshine" as I could get. And I love Emma Stone in Easy A.  If you have watched this movie, you know what I mean.

Start by spraying the heck out of a baking dish and pressing the hash browns into it to create a crust.  Pop this into a preheated 375 degree oven for about 15 minutes.

While the crust is baking, make the salsa.  Okay, I didn't take any pictures of this because I have made this salsa before on the blog.  For the step-by-step instructions for the salsa, click here.  Also, I added a red pepper for more color.  You should too.

When your salsa is combined, whisk 7 eggs and add the salsa to the eggs.

Then add the ham.

Give it a stir and then remember you want cheese, lots of cheese too.

Shred and add the cheese.  I used monterey jack and it was awesome! You could also use cheddar, pepper jack, american, whatever floats your boat and/or makes your skirt fly up and/or makes your hair fly back. You get what I mean.

After the crust is done, take it out of the oven.  It will look kind of like this.  I wished I kept it in the oven longer so yours will probably be a little more brown, thats good.  Crispy hash brown crust=good.  So good.

Pour the thick eggy mixture into the crust.

Oh hello Mexican eggy fiesta.  Get in my mouth.  Well, let's bake you first.  So turn down your oven to 350 degrees and bake this bad boy for at least 35 minutes.  I had to keep checking mine, it ended up taking about 50 minutes.  All of that freshness made it take a little longer.  Check to make sure it is done by inserting a toothpick in the middle, if it comes out clean, you are good to go.

Done.

I love you.

Look at all those layers of flavor.  I'm telling you this thing is out of control good. And SO easy!

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Fresh Corn Salsa Frittata with a Hash Brown Crust 

1 1/2 cups frozen super sweet corn
1/2 medium red onions, finely diced
1/2  red peppers, finely diced
1  jalapeno pepper, finely sliced (deseeded and deveined if you want less spice)
4 tablespoons cilantro leaves, slightly chopped
1/8 teaspoon salt
juice of one lime, plus additional for serving
1 (20 ounce) package Simply Potatoes Shredded Hash Browns
7  eggs
1 cup ham, diced
1 cup monterey jack cheese, shredded

Preheat your oven to 375 degrees.

Start by making the corn salsa.  Place the sweet corn in a strainer and let it thaw over a large bowl. Once thawed, discard the liquid in the bowl.

Combine the corn, onion, red pepper, jalapeño pepper, cilantro and lime.  Sprinkle in the salt and stir.  Set the salsa aside.

Liberally spray a baking dish (9x13 will work) with cooking spray.  Place the Simply Potatoes Shredded Hash Browns into the pan.  Press the potatoes onto the bottom and up on the sides to create a crust.  Spray the potatoes again with cooking spray.  Once the oven is preheated, place this into the oven for 15 minutes.

Whisk the eggs in a large bowl.  Add the 1 cup of the salsa, the ham and cheese into the eggs.  Stir until combined.

When the potato crust is done cooking, pour the egg mixture into the pan on top of the crust.  Place back in the oven for 35-40 minutes or until the eggs are fully cooked.  Test this by placing a toothpick in the middle, if it comes out clean the eggs are fully cooked.

Top with additional corn salsa and squeeze of lime juice.

Enjoy!

Recipe by: Mrs. Schwartz