My love affair with my slow cooker, or crock pot if you will, has continued to grow since I first bought one last year. I still marvel out how I managed to get dinner on the table for all of those years without one. It's just so easy, and there are so many ways to use it. This crock pot chicken salsa is a great way to do so.
From the blog Whisk and a Prayer, it combines just a few ingredients to make a sensational meal. Served over some whole wheat pasta with a little cheese and sour cream on top, it's a zesty, savory dish perfect for any night of the week. I also like the mixture rolled up in tortillas. The best part is you don't even have to defrost the chicken breasts -- you just put them in frozen. Talk about easy.
Crock pot Salsa Chicken with Whole Wheat Penne Pasta
3 good sized chicken breasts, frozen
1 jar of your favorite low-sodium salsa (try and select the lowest sodium salsa you can find or else your chicken will turn out too salty!)
1 lb whole wheat penne pasta
Monterrey jack cheese (shredded)
Coat inside of crock pot with non-stick cooking spray.
Place frozen chicken breasts in crock pot. Pour one jar of salsa over chicken breasts.
Place lid on cooker and set on low.
Cover and allow chicken to cook for 8-10 hours.
After chicken is completely cooked, boil pasta until tender.
Remove chicken from crock pot and shred with two forks.
Toss pasta with chicken and left over cooking liquid from the crock pot.
Sprinkle with cheese and spoon on a dollop of sour cream if desired.
Image via Whisk and a Prayer