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CROCK POT SALSA CHICKEN – EASY MEXICAN RECIPE

I love this low carb and gluten free Crockpot Salsa Chicken that is topped with Kraft cheese – with only 3 ingredients it is so easy to make in your slow cooker.  Your family will love this recipe that can easily be flipped into a lettuce wrap or soft taco.  The Kraft cheese makes this an entree that everyone will be requesting on your menu plan.

It is simple to twist this yummy Crock Pot Salsa Chicken to a taco by cutting the chicken breast feeding or using chicken tenders. Take tortillas or leaf lettuce to create your own twist. It's simple to prepare and the flavor will be loved by your family. I love it is just 3 ingredients and can be ready in the toaster. I place the chicken that is cooked into a baking dish and add to spin this dish! It is not the same without the cheese on top

Recipe adapted from here

Inĝredients
  • 1 1/2 lb chicken breasts boneless, skinless (or any cut of chicken that you prefer)
  • 1 1/2 cups fresh salsa
  • 1 1/2 cups shredded cheese Kraft Mexican Blend
Directions
  1. Lightly grease your crockpot with olive oil.
  2. Place the entire chicken breasts (or slice of chicken which you prefer) in your crockpot and pour the salsa over it.
  3. Cook for 2 hours on high
  4. Preheat oven to 425 F levels
  5. Put chicken in a lightly greased baking dish and cover with salsa in the crockpot draining all liquid.
  6. Top with cheese and bake for 15 minutes. When done the cheese and sauce will start to bubble.
  7. Optional - garnish with fresh cilantro and Breakstone Sour Cream if desired.
  8. Love with rice, tortilla or leaf lettuce or just as is!

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