I love chicken.
It’s versatile – can be prepared in an innumerable number of ways and taste different every time. It’s inexpensive – one of the cheapest meats on the market. It’s healthy – one of the leanest meats you can buy. And, most importantly, it’s delicious – no matter how it is cooked, it’s almost always yummy!
Because of the above reasons, I thought that a chicken recipe would be a perfect choice for my first blog post. This recipe for Salsa Chicken is one of my all-time favorites, and includes the four factors that make a recipe magical – it is healthy, takes almost no time to throw together, is budget-friendly, and is so tasty! I could easily eat this every day and be content. Even if you aren’t a big fan of spicy or Mexican food, I encourage you to give this recipe a try anyway – I guarantee that it will win your heart as it has won mine!
Scrumptious Salsa Chicken
You will need:
- 2 16-ounce jars of chunky salsa (whatever strength you want)
- 1 can low-fat or “Healthy Request” cream of chicken soup
- 1 can any type beans (kidney, pinto, navy, etc.)
- 2 boneless skinless chicken thighs, or one large boneless skinless chicken breast
- 4 oz. (½ small block) reduced fat cheddar cheese
- Tortilla chips
- Crock pot (or large regular pot, if don’t want to use a crock pot)
(Click here for the printable PDF version of this recipe!)
First, gather all your ingredients together!
Next, open your can of beans, then rinse and drain them using a colander.
Dump the jars of salsa, soup, and the beans into the crock pot…
Then mix them up!
Next, take your chicken pieces and place them in the crock pot with the salsa mixture.
Now push the chicken down into the salsa mix, covering them completely. You shouldn’t even be able to tell that they’re there!
Place your crock pot on the base, and cook on medium for about 6 hours. (If you don’t have a crock pot or don’t remember to put the recipe in the pot earlier in the day, you can achieve the same effect by placing all ingredients in a regular large pot and cooking on the stove over low heat for 1½ – 2 hours).
In the meantime, grate the cheese and set it aside for later. I used Cabot 75% reduced fat “sharp extra light” cheddar – I stock up on it when there’s a BOGO sale at my local grocery store, because it keeps for a long time and is an excellent low-fat alternative to a regularly fatty ingredient. However, if you can’t find it on sale, feel free to use any reduced fat cheddar cheese – there’s usually a store brand of a cheddar cheese made with 2% milk, which is healthier than the full fat kind.
After the cooking time is up, the chicken should fall apart easily. Shred the chicken into small strips in the pot with the side of a spoon, and mix it in with the salsa.
Now, serve it up! Place the salsa chicken on a plate, top with a bit of the grated cheese, and scoop it up with tortilla chips. Mmmmm!
Now you too have experienced the delicious event that is salsa chicken! This recipe makes six generous portions, and is great as leftovers (in the rare event that you are able to refrain from eating it all, that is!). Let me know in the comments if you made this recipe and enjoyed it (or not!), or if you have any questions or suggestions for me!