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"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Crockpot Chicken Salsa Recipe

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This recipe for Crockpot Chicken Salsa is from Ann's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
9 ounce chicken breasts, boneless, skinless
1 ¼ cups salsa
1 cup shredded cheese, Mexican blend
Directions:
Directions:
Place whole chicken breasts in your crockpot and pour the salsa over it. Cook anywhere from 1½ to 2 hours on high, you don't want to cook it longer because it will start falling apart.

Preheat oven to 425 F degrees.

Take a 8x8 baking dish or 9x13, depends how big your chicken breasts are, mine were fairly small, you can spray it with cooking spray if you want, but I didn't, and carefully place the chicken in the dish. Spoon some of the leftover salsa (from the crockpot) over the chicken and sprinkle evenly with the cheese.

Bake for 15 minutes or until it's nice and golden brown, and you'll see the sauce and cheese bubbling.
Number Of Servings:
Number Of Servings:
7

 

 

 

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