[What I Ate Wednesday #30] Slow Cooked Salsa Chicken

My go-to meals always contain ingredients that I almost always have lying around the house. Chicken in the freezer? Check. Guacamole packets in the freezer? Check. (Although I prefer fresh guac, sometimes frozen is all I have.) Chunky salsa in the fridge? Check. Cheese of some sort? Check.

With such those few simple ingredients, you can make a fabulous dish. And this week’s fabulous dish is slow cooked salsa chicken. Who says you have to spend a lot of money to eat like a king?

As always, thank you to Jenn at Peas & Crayons for hosting!

This week’s featured recipe is a bit of a run-on post from last week’s featured recipe. Who doesn’t love a healthy little meat-filled tortilla? (Don’t answer if you’re vegetarian or vegan.) I suppose you could substitute chicken for beef with this dish, but I’ve never done it and I have a feeling it may not be as good as chicken.

Because of its simple ingredients, this dish is low in fat and calories without sacrificing any of the flavor. We loved this dish so much that we ate it served over toasted corn tortillas three nights in a row. I hope you enjoy it as much as we do!

Slow Cooker Salsa Chicken


Ingredients

  • 4 boneless and skinless chicken breasts
  • 1 cup chunky salsa
  • 1 cup diced canned tomatoes, partially drained
  • 2 tbsp homemade taco seasoning
  • 1 cup onion, diced
  • 1/4 cup water
  • 3 tbsp Greek yogurt (in place of sour cream)

Directions

  1. Place the chicken breasts at the bottom of the crockpot, and sprinkle taco seasoning over the meat.
  2. Layer the diced tomato, onion, and salsa on top of the chicken.
  3. Pour the water over the mixture, set on low, and cook for 4 – 5 hours. The meat is cooked once it can be easily shred. (Note: Slow cooker cooking times vary by device. We have a newer Crockpot that is 3 years old and it tends to cook hotter, so we always set a lower cooking time than recipes call for.) 
  4. When cooking is complete, use two forks to pull apart the meat, creating shredded chicken. Stir in the Greek yogurt for some tang.  (Note: If it looks a bit too liquidy, mix cornstarch with a touch of water and add it to the mixture as a thickening agent.
  5. Serve the salsa chicken hot on top of a tortilla with a dollop of guacamole and some shredded cheese. It can also be served on top of a salad!

Source: Inspired by Spark Recipes

… Don’t forget to check out my other yummy recipes!

…………………………

NUTRITIONAL INFO*
[does not include tortillas, guacamole, or cheese]

Servings Per Recipe: 6 • Serving Size: 1.5 cup • Calories: 141.6
Total Fat: 1.3 g • Cholesterol: 60.0 mg • Sodium: 858.8 mg
Carbs: 10.5 g • Dietary Fiber: 3.6 g • Protein: 22.9 g
WeightWatchers® PointsPlus™: 3 per serving
*All nutritional info is estimated using SparkRecipes.com. Actuals may differ based upon product brand.

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8 thoughts on “[What I Ate Wednesday #30] Slow Cooked Salsa Chicken

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