Salsa Chicken is my absolute favorite crockpot recipe. It makes a ton of food that you can save and reheat easily. We have served it a variety of ways: over rice, in a taco salad, in tortillas with all the usual taco fixings. You could add it to some chili. It’s easy, it’s versatile, it’s delicious. And it doesn’t require a ton of ingredients so it’s pretty easy to make in a pinch.
What You’ll Need:
- 6 boneless, skinless chicken breast halves
- 1 1/2 cups of salsa of your choice. (A chunky salsa works better)
- 1 tsp ground cumin
- pinch of red chile powder
- 3 tbsp fresh lime juice.
What You’ll Do:
- Coat slow cooker with nonstick spray and arrange chicken breast halves in it.
- Pour salsa over chicken.
- Cover and cook on HIGH about 3-3 1/2 hours, until chicken is tender and cooked through. (The salsa will thin out a bit as the chicken cooks and makes it’s own juices.)
- Stir in the cumin, chile powder and lime juice.
- Cover and cook another 15 minutes before serving.
Previously: Whole Poached Chicken; Simple Sesame Noodles
We are less than a week from moving day. Our culinary focus has turned entirely towards using up whatever food we have and making quick, simple meals that don’t take up too much time that could be better spent packing and cleaning. We did one last small grocery run over the weekend for a few staples, and we’ll get one more CSA share this evening, but that’s it. With a limited pantry and limited free time, last night I turned to my best friend the crockpot for a little help.
I still had a few weeks of CSA potatoes on hand that I’ve been wanting to use up, and given the cool weather yesterday (and again this morning!), it seemed like a good time for soup.
I love potato soup. It’s so basic, but so hearty and, frankly, uplifting. It’s one of those foods that I feel is kind of taking care of me as I eat it. For this particular soup, I followed this recipe for Loaded Baked Potato Soup. I didn’t include the bacon or the sprinkled cheese at the end. I also didn’t have any chives, so I substituted parsley for some added flavor and a bit of green (just sprinkled on at the end, not cooked in the soup). I couldn’t find our pepper grinder, because I can’t find anything in this house anymore, but it was still plenty flavorful. I served it over a little bit of wild rice to add a bit more thickness (I like really thick soups), with a dollop of plain greek yogurt on top in place of the sour cream.
If you’d like a variation on the potato soup theme, I have done a Potato Leek Soup in the past that was similarly fantastic. It has a few more steps, but is still quite easy to throw together.
If 85% of my kitchen wasn’t already packed in boxes, I definitely would have made and Irish Soda Bread to go along with the soup.
It has been a crazy couple of weeks, but with only 6 days to go, I have to say I’m pretty impressed with how well D and I have been managing this transition. Moving is hard, and so far there have been very few stress-related breakdowns. We’ve got a clear, concise list of what tasks remain and each day we’re crossing a few off and getting closer and closer to being all packed up and ready to start fresh in a new house. I’m getting excited.