Monday, August 20, 2012
Crock Pot Salsa Chicken & Rice
Thought I would share an easy favorite family recipe. My mom started making this Mexican chicken and rice dish when I was a teenager. Lately, I have tried different salsas with it and different ways of preparing it. It is a truly versatile dish and great as a left over!! Isn't that all you need to hear?!
1 lb. chicken breast
24 oz. your favorite salsa and heat level (I use Midwest because I like the corn & beans)
1 cup minute rice
THAT'S RIGHT...3 INGREDIENTS!!
Directions: Put the chicken and salsa in the crock pot on high for approximately 3.5-4 hours. 30mins before the 4 hours is up, shred the chicken and add the rice, let cook. For a healthier version, you can add brown minute rice, just allow for more cook time.
Serving options: As a family, we always warmed up flour tortillas and ate the chicken and rice as a burrito with a little cheese and sour cream. Another option is putting it on a baked potato. More recently, I have been enjoying it on white corn tortillas as a taco (pictured above). If I would have had some, I would have probably added a little shredded lettuce.
Hope you enjoy!!
Sweet & Simple.