As you all will learn, I love me some Mexican food!
Tonight’s dinner is salsa chicken. It’s one of my favorite dinners and this chicken recipe is so versatile that you can use it for enchiladas, tacos, burritos, taquitos, tostadas, ect…
3-4 chicken breasts
1 15oz can beans of your choice (pinto, black, red)
1 15oz can whole kernel corn (I used 1 1/2 cups frozen corn)
1 tsp salt
1/2 tsp pepper
1/2 tsp garlic powder
1/2 tsp cumin
1 tsp onion powder
1 tsp oregano
1 bay leaf
1 27oz + 1 7oz can El pato Mexican Tomato Sauce
or 32oz (about 2 jars) salsa, of your choice.
There are two ways to make this chicken. I put mine in the crockpot today, but you can also cook it on the stove top, which I have done in the past.
Place chicken breasts in crock pot.
Sprinkle all of the seasonings over chicken breasts.
Add salsa, corn, and beans. (I left out the beans since hubby doesn’t like them. You can leave out the corn and beans if you want.)
Cook in crockpot for 6-8 hours.
Once chicken is done remove from crockpot and shred chicken. Remove bayleaf.
Add chicken back to crockpot and mix into salsa.
We are having tostadas tonight so add chicken to a tostada and dress with toppings of your choice. Lettuce, Tomato, Cheese, Sour Cream, Guacamole, More Salsa, ect…
If you want to do this on a stove top then it’s pretty much the same steps. Put chicken in a pot, cover with spices, cover with salsa, bring to a rapid boil and cook until chicken is done. Shred chicken and put back in pot w/ salsa. Enjoy!
What will you make with this salsa chicken?