Saturday, January 12, 2013

Slow Cooker Salsa Chicken and Veggies

Five ingredients make this one easy meal--Slow Cooker Salsa Chicken and Veggies! This really began as an experiment to see how my homemade salsa would hold up in the slow cooker. I love the results. Everything is flavorful, and when it's done, you can enjoy it as is with some crusty bread--and feel free to top it with sour cream or cheese.

(serves 4)
Three skinless boneless chicken breasts, chunked up
4 potatoes, peeled and diced into large chunks
2 to 4 cups of frozen green beans
1 jar of chunky salsa (home-canned, or store bought)
Garlic salt and cracked black pepper to taste

Cook on low 6 to 8 hours, or on high for 4 hours. Make sure the chicken is cooked through and the potatoes are tender. Enjoy! (Get my salsa recipe right here.)

Eat, Write, Dream, Stitch, and use your slow cooker to make life easier!

1 comment:

  1. Now that really looks good! I wish I would have made salsa this summer, my son planted about 12 hot pepper plants in my garden beds and I had tons and tons of all kinds of hot hot peppers! I'll try to do it next year. I have to grab your recipe! Happy new year!