I am usually a bit of a food snob, and do not care for the open-a-can-of-soup-over-chicken-breast dinners, but I was stuck one night with no imagination, and even less ingredients, and even less energy. I pulled out Not Your Mother’s Slow Cooker and tried this. The family was pleasantly pleased.
6 boneless, skinless chicken breast halves (about 2 lb), trimmed of fat
1 1/2 cups thick prepared salsa of your choice, medium or hot
1 teaspoon cumin
Pinch of pure ground red chile powder
3 tablespoons fresh lime juice
1. Coat the slow cooker with nonstick cooking spray and arrange the chicken in it. Pour salsa over the chicken. Cover and cook on HIGH until the chicken is tender and cooked through, 3-3 1/2 hours. The chicken will make some of its own juice, thinnning out the salsa a bit.
2. Stir in the cumin, chile powder, and lime juice, cover, and cook for another 15 minutes before serving.
I served it over brown rice and topped with some shredded cheddar. You can also put it in tortillas with the usual fixings like chopped tomatoes, sour cream, avocado. shredded lettuce, etc.
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That sounds fantastic (having, as I do, that sneaking fascination with recipes made with soup, salsa, etc.). I’m going to print this one out.
Pansy, how would you change this recipe if you cut up the chicken into little pieces ahead of time? Would it take that much less time to cook?
And does this dish have an air of ‘sloppy joes’ to it? I have found that cooked tomatoes with meat always seems like a sloppy joe to me…and I really can’t stand sloppy joes.
Thanks!
Sandy,
I am not sure. 3 hours in the crock-pot doesn’t seem bad to me.
When you say sloppy joe, do you mean texture or flavor. It is not sweet, and that fresh lime juice gives it a really nice little bite, but it turns out like a shredded meat.I remember mentioning chicken cacciatore to you years ago and you said you hated it. 😉
I love sloppy joe btw. I think my southern Italian background gives me an acquired taste to find anything tomatoey comfort food. My mother said when she first married my father, and he was used to tomatoes 7 nights a week, it took her a very long time to get used to the flavor. She didn’t like it at first either.
Made it this weekend … delicious.
Am stealing the recipe (with credit to you, natch) and putting it on my cooking blog.
Thanks for the easy idea. 🙂