Description
A delicious and easy recipe for Slow Cooker Salsa Chicken, perfect for busy weeknights.
Ingredients
Scale
- 2 cups mild or medium salsa, simmered to reduce to 1 cup
- 4 boneless, skinless chicken breasts, trimmed and cut in half lengthwise
- to taste salt and fresh ground black pepper, for seasoning chicken
- 2 tablespoons fresh-squeezed lime juice (or less if you’re not that into lime)
- 1 cup grated Mozzarella
Instructions
- Put 2 cups of Pace Picante Sauce or other low-sugar salsa into a small saucepan and simmer over medium-low heat until enough liquid has evaporated that the salsa has reduced to 1 cup. (We used medium-heat salsa which was pretty spicy after being reduced; if cooking for kids I would use mild salsa and add hot sauce at the table.)
- Trim all visible fat and undesirable parts from the chicken breasts and cut each one in half lengthwise.
- Put the chicken in a single layer in a slow cooker that you’ve sprayed with non-stick spray.
- Season with salt and fresh ground black pepper.
- When the salsa has reduced to 1 cup, stir in the lime juice and pour the mixture over the chicken.
- Cook on high for 60-90 minutes, or until the chicken is cooked through. (Depending on how hot your slow cooker gets, cooking time may be a little more or less, but don’t cook too long or the chicken will start to shred apart.)
- When the chicken is cooked through, preheat the broiler and spray a small glass casserole dish with non-stick spray.
- Use a slotted turner to lift out chicken pieces with whatever salsa clings to the chicken and arrange in a single layer in the casserole dish.
- Then use a slotted spoon to scoop out the chunkier parts of the salsa and spoon it over the chicken. (Just use enough so the chicken is well-covered with chunky salsa; leave the more watery salsa in the slow cooker.)
- Sprinkle 1 cup grated Mozzarella over the chicken and put the dish under the broiler until the cheese is melted and starting to lightly brown. (This will be about 5 minutes with most broilers, but watch it carefully!)
- Serve the Slow Cooker Salsa Chicken hot, with a little sour cream to add at the table if desired.
- This will keep for a day or two in the fridge.
- For best results when reheating, put it in a small glass dish covered with foil and reheat in a toaster oven. (If you must reheat it in the microwave, use lower heat so the chicken doesn’t dry out.)
Notes
- This recipe is great for meal prep and can be stored in the fridge for a couple of days.
- Adjust the spice level of the salsa according to your preference, especially when serving to kids.
- Using a toaster oven for reheating helps maintain the texture of the chicken.
- Prep Time: 15 minutes
- Cook Time: 90 minutes
- Category: Main Dish
- Method: Slow Cooker
- Cuisine: Mexican
Nutrition
- Serving Size: 1 chicken breast with salsa
- Calories: 350
- Sugar: 3g
- Sodium: 500mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 2g
- Protein: 40g
- Cholesterol: 100mg