Crockpot Salsa Chicken

I've decided to start thinking of my crockpot as my personal chef.  I mean really, I give it a few ingredients and walk away only to return later that day to find dinner all ready to serve. Sounds like a chef to me.

Today, it only took 5 ingredients to get a fantastic dinner. Boneless chicken breasts, a can of cream of chicken soup, a jar of salsa, a packet of taco seasoning and a cup of sour cream.  The result was a creamy, spicy treat that when piled high on a bun with a side of seasoned fries made for a wonderful casual dinner. It doesn't have to be just for sandwiches though. It would be equally delicious atop some rice, a great filler for chicken tacos or layered across some tortillas for some mind blowing spicy chicken nachos.

Stir together one can of cream of chicken soup, 1 jar of salsa (I used Pace Medium) and 1 packet of taco seasoning in the bottom of your crockpot.

Next place 3 or 4 boneless chicken breasts into the mixture making sure to spoon some of the mixture over the top of your chicken breasts to cover them  nicely.  Set it on low, put the lid on it, slide it to the back of the counter and let it cook for about 4 1/2 hours.

Remove the chicken breasts from the crockpot to a cutting board. Using two forks shred the chicken. Mine literally just fell apart and only took about 2 minutes to shred up.  Return your shredded chicken to the crockpot, add in 1 cup of sour cream, stir it up until it's thoroughly mixed and cook for another 30 minutes.

The hardest part about this dish is deciding how you want to serve it. Our sandwiches were amazing but we'd like to hear what you choose to do with it!!

Ingredients:

1.5lbs boneless chicken breasts

1 can cream of chicken soup

1 jar salsa

1 packet of taco seasoning

1 cup sour cream

Mix soup, salsa and taco seasoning in crockpot, add in chicken breasts covering them with  mixture. Cook 4.5 hours. Remove chicken breasts to cutting board and shred them. Return to crockpot along with 1 cup of sour cream. Stir thoroughly and cook for 30 more minutes.

Crockpot Buffalo Chicken

It's a pretty sure bet when we order bar food that I'm going to order wings to go with my cold beer and the better half is going to opt for a burger. After several years together I noticed he never orders wings, so I asked him why he didn't like wings when I know he loves chicken. His response made sense but it also made me laugh. "They're too messy and it's just too much for work for such a small amount of chicken".  I was in the mood for a very casual dinner this evening and was craving wings but I know his idea of a very casual meal is a sandwich.  Then I remembered I had a recipe for Buffalo Chicken Sandwiches.  Giving the recipe a once over before running out to grab the 3 necessary ingredients, it really seemed too simple to be true! Yesterday was a very busy day so simple actually sounded just about perfect about right now, so I gave it a go!

Ingredients:

3 – 5 lbs frozen skinless, boneless chicken breasts
12oz bottle of your favorite buffalo sauce (I used Franks Medium)
1 packet Hidden Valley Ranch dressing mix,

Yep, just 3 ingredients. And I love the fact that you can just put your chicken breasts in frozen and not have to panic when you realize you forgot to put them out to thaw!

Directions:

1.  Place frozen chicken breasts into crockpot, pour buffalo sauce over chicken.  Sprinkle ranch mix over top.  Cover with lid and cook on low for about 5 hours.

2.  Remove chicken to a cutting board.  Do not discard sauce!  Shred the chicken with two forks. The chicken should just fall apart.  Place shredded chicken back into sauce still in crockpot.  Stir to coat chicken.

3.  Continue cooking shredded buffalo chicken in crockpot on low for about another hour or until chicken absorbs most of the sauce.  

Simple cooking and SIMPLY AMAZING! He liked them and I liked how easy it was. I'm also putting this in my file for party food!