UPDATE as of May 2015: We have updated our website! To get to this recipe at our new site, along with a printable version of the recipe with just one click, go here.
I have one more meal this week from my Dinner's on a Dime cookbook.
This Tex Mex Salsa Chicken recipe comes from page 103 in my Dinner's on a Dime cookbook. I really liked this one, but I LOVE salsa. I eat salsa on eggs for breakfast, and I typically like any meal that requires salsa as a main ingredient. My husband is the opposite of me in that regard. He was not wild about this recipe. I thought that this little insight might help you in determining if this is a good recipe for you. (As I have done in the past, my little notes are in red font, in parenthesis.)
3 boneless, skinless chicken breasts, cubed (I used my chicken that I cooked and froze previously. To see how to cook chicken in the crockpot, go here.)
2 Tbs. all-purpose flour
2 Tbs. Taco seasoning mix
1-1/4 cup chunky salsa
1 cup frozen corn
Optional: green or red pepper sliced into strips (I used green pepper that I had previously chopped and froze. To see how to chop and freeze peppers and onions for later use, go here.)
Garnish: Shredded Cheddar cheese, sour cream, crushed tortilla chips
Combine chicken, flour and taco seasoning in a slow cooker. (Check out my precious little Chef's Assistant.)Stir in salsa, corn and pepper, if using. Cover and cook on low setting for 6-8 hours, on high setting for 3-4 hours. (I cooked mine on low, and it seemed ready to eat after just 4 hours...but my chicken was previously cooked too.)Stir just before serving; spoon over cooked rice. Garnish as desired. (I put cheddar cheese and a dollop of sour cream on mine) Makes 4-6 servings.~Sit back and enjoy your FIESTA!!~
If you like this recipe, you might also like our chicken enchiladas crockpot meal here.