Slow-Cooker Salsa Chicken
Total TimePrep: 15 min. Cook: 3 hours
I followed the recipe using medium salsa and added extra peppers and onions I needed to use. Once cooked I shredded the chicken and put it back in and mixed it with rice and baked it with Mexican cheese as a casserole. It was great.
I was not impressed with this recipe. I followed it as written and it was very soupy and my family all said ‘something’ was missing! Won’t be trying this recipe again...
I followed the directions and served over rice. So delicious. Very heart healthy with all the beans. Thank you as I will try again and maybe try all different kinds of salsa. Excellent recipe.
I made this twice with a couple of variations. I used tri-colored beans, fresh salsa to reduce the sodium and omitted the salt. I added cumin and chili powder plus used chicken thighs in my 5 crock pot. Server with rice, green salad with avocado. Now one of my top five favorites. Nunny W. Los Angeles, CA
I made this with a few alterations. I cut up the chicken into small pieces and used less than specified, and substituted cannellini beans for pinto. I also served it over penne pasta. It was excellent. Rusty
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I made this a few weeks ago when I had family in from out of town. It was a huge hit. I served yellow rice and a Cuban style salad on the side. I will definitely make this again. VFE
This was very tasty and easy to prepare. I didn't use my crock pot, I used my pressure cooker instead. I let it cook for about 15 minutes. The chicken was a little dry, not too bad so next time I'll do about 10-12 minutes instead.
Easy and we loved it. My husband suggested I cut up the chicken next time. So I shredded it when we had leftovers. It was better with chicken in every bite. We crumbled Hint o Lime tortilla chips on top. My husband made guacamole to go with for the leftovers for our green vegetable.