Crockpot Salsa Chicken
Chicken Casserole Dish
Servings: 7
Equipment
- Crockpot
- Oven
Ingredients
- 6 chicken breasts boneless, skinless chicken breasts
- 1 1/4 cups salsa
- 1 cup shredded cheese Mexican blend
Instructions
- Place whole chicken breasts in your crockpot and pour the salsa over it.
- Cook anywhere from 1½ to 2 hours on high, you don't want to cook it longer because it will start falling apart
- Preheat oven to 425 F degrees.
- Take a 8x8 baking dish or 9x13, depends how big your chicken breasts are, mine were fairly small, you can spray it with cooking spray if you want, but I didn’t.
- Carefully place the chicken in the dish. Spoon some of the leftover salsa (from the crockpot) over the chicken and sprinkle evenly with the cheese.
- Bake for 15 minutes or until it's nice and golden brown, and you'll see the sauce and cheese bubbling.
Notes
Serve with vegetable of choice or salad for a complete meal. I put mine over cauliflower rice with a side of broccoli.
Crockpot Salsa Chicken
Chicken Casserole Dish
Servings: 7
Equipment
- Crockpot
- Oven
Ingredients
- 6 chicken breasts boneless, skinless chicken breasts
- 1 1/4 cups salsa
- 1 cup shredded cheese Mexican blend
Instructions
- Place whole chicken breasts in your crockpot and pour the salsa over it.
- Cook anywhere from 1½ to 2 hours on high, you don't want to cook it longer because it will start falling apart
- Preheat oven to 425 F degrees.
- Take a 8x8 baking dish or 9x13, depends how big your chicken breasts are, mine were fairly small, you can spray it with cooking spray if you want, but I didn’t.
- Carefully place the chicken in the dish. Spoon some of the leftover salsa (from the crockpot) over the chicken and sprinkle evenly with the cheese.
- Bake for 15 minutes or until it's nice and golden brown, and you'll see the sauce and cheese bubbling.
Notes
Serve with vegetable of choice or salad for a complete meal. I put mine over cauliflower rice with a side of broccoli.