Salsa Chicken – Tasteful Tuesday

Today I’m sharing another simple crockpot meal that is easy, inexpensive, and freezes well so it’s very versatile.  This is a meal I usually make on a day when we have lots of after school activities, or for Sunday lunch.

Salsa Chicken 

(yield approx 6-8)
2 16oz jars of salsa (I buy Simply Nature organic medium thick and chunky salsa from Aldi)
4 split boneless skinless chicken breasts
2 cups of black beans (I buy dried beans and prepare them ahead of time, because they’re cheaper)
1 cup white corn (optional-omit corn if following THM)
2 bags tortilla chips (For Trim Healthy Mama, I make tortilla chips with Joseph’s pitas, but for non THM recipe I buy Simply Nature organic blue corn chips and yellow corn chips from Aldi)

This is the easiest recipe you’ll ever make.  Depending on which plan you are following, dump first three to four ingredients into the crockpot.

Cook on low for 6 hours or on high for 4 hours.  If you will be away from home, program your crockpot to change to warm setting.  Once chicken is done, pull it apart like pulled pork and add it back to the pot.  Serve with chips.  

For Trim Healthy Mamas, this would be an E omitting the white corn and using Joseph’s pita chips, and you can top it with nonfat Greek yogurt.  Adding cheese and sour cream would make this a THM crossover or just a simply a healthy, gluten free dinner for anyone.  This is a great make-ahead meal as well.  You can dump the first four ingredients into a freezer bag.  Just pull it out on a busy day and put it straight into the crockpot.  If frozen, you’ll probably need to add a few hours of cooking time.

Mandy

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