Crock Pot Salsa Chicken

Ok so if you follow me and my blog, you know I'm ALL about easy.  Well, this dinner goes beyond easy to E-A-S-Y.  Two ingredients - chicken and salsa.  That. Is. It!!

This is not a new invention.  I mean I'm hardly even writing a recipe here.  I just wonder WHY I have never done this before.  It was so perfect to throw together when I had a busy afternoon, but was having company for dinner.  Company that included kids so tacos was kind of the perfect solution anyway!

  

Dump the chicken and salsa into the Crock Pot, turn on and go about your day.  This will take you 30 seconds and your dinner will be done.  Just prepare your fixings/toppings and you'll be set!  For our tacos, I did tomato, red onion, lettuce, avocado and a squeeze of lime. 

  

Makes about 6 cups

Salsa Crock Pot Chicken

4 boneless, skinless chicken breasts
2 cups homemade or favorite jarred salsa

Combine the chicken and salsa in the Crock Pot and cook on low for 8 hours, high for 4 hours.  Serve warm on tortillas, lettuce, etc. with your favorite taco toppings.

Crock Pot White Chicken Chili

I love my Crock Pot.  I love easy!!  And this recipe is about as easy as it gets.  It's filling and delicious and freezes really well too.

I used Northern beans and the original recipe calls for you to mash one can of the beans before cooking (it was not originally a Crock Pot recipe).  That would definitely make it a bit thicker - if you try it, let me know what you think!  We really liked it just as is, but it was a bit more soupy rather than like a stew or chili.    

We topped ours with a dollop of Greek yogurt and cilantro and another squeeze of lime.  I love the freshness factor that cilantro adds to dishes - I know some people can't stand it, but I can't get enough of it!

Serves 4-6

Crock Pot White Chicken Chili

4 3/4 cup chicken stock (I use homemade)
1 tablespoon diced jalapeno
1 cup minced onion
2 cans white beans, drained and rinsed
4 garlic cloves, minced
1 tablespoon cumin
1 teaspoon chili powder
1 teaspoon salt
ground pepper
juice of one lime
2 boneless skinless chicken breasts

In a large Crock Pot, add all of the ingredients, except for the chicken, and stir to combine.  Place the chicken breasts on top.  Turn on low for 8 hours or high for 4 hours.  When done, remove chicken, shred and return back to the pot.  Stir to combine everything.  Serve with sour cream or Greek yogurt, diced red onion, cilantro or your favorite chili toppings.

(Source: adapted from Patrick and Gina Neely)

Crock Pot Santa Fe Chicken

This Crock Pot meal has moved up to our #1 favorite dinner lately.  It is seriously so unbelievably good.  It's a toss up for me whether I like it more in a tortilla like a burrito or just over brown rice.    

One time I didn't have any green onion, so I substituted it with red onion and it was just as good.  Probably about 1/4 cup red onion if you decide to try it.  Be sure to spoon out some of the liquid over rice - really really flavorful.  Use a slotted spoon if you are serving in tortillas or they will get mushy and fall apart!  

It freezes wonderfully too.  If it's just my family eating it, we always have a TON leftover.  Just dump the leftovers plus any juice into a freezer container and into the freezer.  The night before you know you'll eat it again, stick it in the fridge to defrost.  To reheat, just place in a saucepan until simmering!  

Serves 8

Crock Pot Santa Fe Chicken

2 large boneless, skinless chicken breasts
1 (14.4 oz) can diced tomatoes with mild green chilies
1 (15 oz) can black beans, drained and rinsed
1 cup frozen corn
1/4 cup chopped fresh cilantro
1 (14.4 oz) can reduced sodium chicken broth
3 scallions, chopped
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon cumin
1 teaspoon cayenne (or to taste)
salt and pepper

Combine chicken broth, black beans, corn, tomatoes, cilantro, scallions, garlic powder, onion powder, cumin, cayenne pepper and salt in the Crock Pot.  Lay the chicken breasts on top.

Cook on low for 8-10 hours or high 4-6 hours.  A half hour before serving, remove chicken and shred.  Return chicken to the Crock Pot and stir.  Adjust salt to taste.  Serve over brown rice or in tortillas with extra cilantro, green onions, cheese, sour cream, and/or any of your favorite toppings!

(Source:  from Skinnytaste)

Overnight Chicken Stock in the Crock Pot

Earlier this week I posted a recipe for Crock Pot Rotisserie Chicken - and this is the easiest stock you will ever make using the bones and carcass from that same chicken.  I do it EVERY time and at this point, probably never have to buy stock in the carton again (seriously, my freezer is packed with it!!). 

Because of how tender the chicken is when it's done, I literally pull the meat off the bones, leave the carcass in the Crock Pot and after dinner, I make this.

Don't worry if you don't have all of the ingredients.  It still turns out great.  I rarely make it with additional onion and a couple of times I didn't have celery.  The taste difference between homemade and stock or broth in the carton is unbelievable.  And when it's this easy, why not make homemade??

Makes approximately 14 cups 

Overnight Chicken Stock in the Crock Pot

Leftover chicken bones and carcass equivalent to one 4-5 pound chicken
1 onion, peeled and loosely chopped
1 rib of celery roughly chopped
1 carrot, roughly chopped (no need to peel)
1 bay leaf
1 spring fresh thyme
salt and pepper, to taste

Remove all the edible meat from the chicken and place (or leave) the bones, skin, cooking juices, etc. in the Crock Pot.  If you are using the chicken carcass from "Crock Pot Rotisserie Chicken", leave everything single thing that's leftover in the Crock Pot.

Add the onion, celery, carrot and herbs on top of the bones and fill the Crock Pot almost to the top with water (leaving about 1/2 inch at the top).

Turn the slow cooker on low after dinner and cook overnight.  In the morning, turn off the heat and, using a soup ladle, pour the stock through a fine mesh strainer to remove all herbs, bones, etc.

Refrigerate for up to a week or freeze into portions - I use 32-ounce (4 cups) or 16-ounce (2 cups) deli containers.  In the freezer it will keep for about 6 months until it starts to lose flavor.

(Source: adapted from 100 Days of Real Food)

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Crock Pot Rotisserie Chicken

I am addicted to making whole roast chicken in the Crock Pot!  We have it weekly.  Not only does the chicken get so tender that it just falls off the bone, there are always leftovers for sandwiches or salads for the next couple of days.

It's also one of the easiest dinners I make.  Chunk up an onion, make a little spice rub, turn on the Crock Pot and dinner is done in 4 hours.  The spice rub is rubbed on the skin, but also UNDER the skin.  That is what makes this SO good.  A must try.  Of course you could do this in the oven, but I love the fact that you barely have to carve this.  I can literally pull the chicken breast off the bone with a pair of tongs, that's how tender it is.  

Side note - I buy my chickens in a 2-pack from Sam's Club.  They are hormone and antibiotic free and so much cheaper than the organic ones at my regular grocery store.  Be sure to check out your wholesale club next time!  And I use a very basic 6-quart Crock-Pot that you can purchase from Amazon.  Mine is about 10 years old and still kickin'!

Serves 4-6

Crock Pot Rotisserie Chicken

1 whole roast chicken, 4-5 pounds
1 medium onion
2 teaspoons paprika
1 teaspoon salt, plus extra for the cavity
1 teaspoon onion powder
1 teaspoon thyme
1/2 teaspoon garlic powder
1/4 teaspoon cayenne pepper
1/4 teaspoon black pepper

Cut the onion in chunks and place in the bottom of the Crock Pot.  Reserve about 1/4 of the onion to place in the cavity of the chicken.  Combine the dried spices in a small bowl and set aside.

Remove the giblets from the chicken and season the inside with salt.  Place the reserved onion chunks in the cavity.  Using your fingers, gently loosen the skin connected to the breast and rub a small amount of the spice mixture directly on the meat.  Rub the remaining spices on the outside of the entire chicken.

Place the prepared chicken on top of the onions in the Crock Pot and turn to high.  Cook for 4-5 hours.

(Source: adapted from 100 Days of Real Food)

Posts may contain affiliate links.  That means The Art of Comfort Baking will automatically receive a small commission, but your cost will remain the same!  Thanks for your support!

Zesty Crock Pot Barbecue Chicken

This is another freezer meal I made the other week.  I am in LOVE with those.  Make them in advance and stash them in your freezer.  Then you almost forget about them until you just absolutely can't come up with something for dinner (or just don't have the time!) and voila!  There's your meal!  

This makes a lot of shredded chicken.  My husband and I had a sandwich each the first night, the second night, I made nachos for the kids because we were going out to eat ourselves.  There's still some left over for at least 2 more sandwiches for lunch or dinner again!  

I love that there is bottled barbecue sauce, but then some added ingredients typically found IN barbecue sauce.  It's almost intensifying the flavor.  And those dark brown edges on some of the chicken pieces?  Amazing!  Almost like the chicken was grilled - it has this smoky flavor that is out of this world.  

Serves 4

Zesty Crock Pot Barbecue Chicken

3 large chicken breasts

1 (12 oz) bottle BBQ sauce (I use Sweet Baby Ray's)

1/2 cup brown sugar

1/4 cup apple cider vinegar

1 teaspoon garlic powder

pinch of cayenne (or more to taste)

To prepare as a freezer meal:  add all of the ingredients to a resealable plastic freezer bag.  Seal and shake to combine all of the ingredients.  Lay flat in the freezer.

To prepare from frozen in the Crock Pot:  take out of the fridge for about an hour in advance.  Dump everything into the Crock Pot and cook on low for 6-7 hours or high 4-5 hours.

To prepare fresh in Crock Pot:  add all of the ingredients to the Crock Pot and cook on low for 6-7 hours or high 4-5 hours.  

Shred chicken and return to the pot, mixing it in with the sauce.  Serve on good rolls.  

(Source:  Recipe adapted from Over the Big Moon)

You may also like:

Crock Pot Cilantro Lime Chicken

Rosemary Lemon Crock Pot Chicken

Crock Pot Buffalo Chicken Sandwiches

Slow Cooker Southern Style Pulled Pork and Coleslaw

Crock Pot Chicken Burritos

Crock Pot Pork and Sauerkraut

Pork and sauerkraut is a tradition in our family for New Year's Day.  We grew up in smack dab in the middle of Pennsylvania Dutch country and it is believed by them that eating pork and sauerkraut will bring you good luck all year long.  So, really, it's necessary...

I make mine in the Crock Pot and it's the easiest recipe you'll ever make.  One pork loin, a bag of sauerkraut, salt and pepper...done.  Serve shredded pork and the sauerkraut over creamy mashed potatoes.  I could eat that all day! 

I like to use sauerkraut from a bag because I think it tastes fresher.  You can typically find this at or near your deli counter - Boars Head brand is great.

Serves 6

Crock Pot Pork and Sauerkraut

1 boneless pork loin (about 2 pounds)

1 (32 oz) bag of sauerkraut

salt and pepper

Place the pork loin in the bottom of the Crock Pot, season with salt and pepper to taste.  Cover the pork with sauerkraut.  Cook on high for about 4 hours.  Shred or cut meat and serve over mashed potatoes, topped with sauerkraut and some of the juices.  Salt and pepper again as needed.  

Top Ten Most Viewed Recipes of 2013

I took a look back at my posts from 2013 and decided to compile a list of my Top Ten Most Viewed Recipes.  So in case you missed them the first time I've listed them all here...just click the title and it will take you directly to that recipe!  Enjoy!  

#10 - Graham Cracker Eclair Cake 

#9 - Crispy Buffalo Chicken Wraps

#8 - Crock Pot Baked Potato Soup

#7 - Double Layer "Dirt" Cake 

#6 - Crock Pot Buffalo Chicken Sandwiches

#5 - Peanut Butter Kiss Cookies

#4 - Buffalo Ranch Pretzels

#3 - Cinnamon Roll French Toast Bake

#2 - Banana Pudding Poke Cake 

And the #1 most viewed recipe of 2013...Pennsylvania Dutch Chicken Corn Soup

Happy New Year!  I'm looking forward to sharing many more recipes with my readers in 2014!  

Don't forget to follow me on Pinterest and Facebook!  

Crock Pot Baked Potato Soup

If you love loaded baked potatoes, then this is a must try.  It's rich and creamy and reheats really well for the next day's lunch.  I used red potatoes (no peeling!) and diced frozen onion (a huge time saver for meals like this), but you can use large baking potatoes and peel them if you like (you'll only need about 6).  Depending on the size of your red potatoes, you'll need about 8-10.  I think I used 9 because in my bag, some were much larger than others.    

Start cooking your bacon just before your soup is done.  We love this soup topped with bacon, more cheese and sour cream.  Green onions or chives would be great, too! 

Serves 6-8

Crock Pot Baked Potato Soup

8 -10 red potatoes, cut into 1/2 inch cubes
1 cup frozen diced onion
4 cups reduced sodium chicken broth
3 cloves of garlic, minced
1/4 cup butter, cut into cubes
2 teaspoons salt
1 teaspoon pepper
1 cup half & half
1 cup cheddar cheese, plus more for topping
8 slices of bacon, cooked and crumbled
sour cream, optional

 Combine the potatoes through the pepper in the Crock Pot and cook on high for 4 hours (or low for 7).  Potatoes should be tender.  Using a potato masher or fork, mash the potatoes until they are coarsely chopped and the soup has thickened.  Stir in half & half and cheese.

Serve topped with crumbled bacon, more cheese and sour cream.

(Source:  Adapted from Food.com)

 

Crock Pot Garlic Chicken

I was looking at a pretty busy day ahead us...school drop-offs, pick-ups, doctor appointments, ballet, you name it!  So I knew it was going to be a Crock Pot day.  This recipe is from Martha Stewart and I did adapt it slightly - I used chicken breasts instead of a whole chicken (easier on me), less onion (because I know my family) and substituted minced garlic instead of just halving whole cloves.  

I served my chicken over mashed potatoes and my husband was even blown away - what resulted was a meal that tasted like I spent hours roasting a chicken, complete with gravy!  Which by the way, is also super simple - made right in the Crock Pot at the very end.  

 Serves 2-3

Crock Pot Garlic Chicken

1/2 onion, thinly sliced
6 cloves garlic, roughly chopped or minced
2 teaspoons dried thyme
salt and pepper
2 large boneless, skinless chicken breasts
1 cup white wine
1/3 cup flour, plus more for gravy
1/2 - 1 cup chicken broth

Spray Crock Pot with non-stick cooking spray.  In the bottom of the Crock Pot, place the onions, garlic and thyme; season with salt and pepper.  Place the chicken breasts on top of bottom layer.  In a small bowl, whisk to combine the wine and flour.  Pour over top of chicken.  Cook on high about 3 1/2 hours (7 hours on low).  Remove chicken and slice (or shred) on a platter.

To make more gravy:  In a small bowl, combine the chicken broth and 1 or 2 tablespoons of flour.  Pour into the bottom of the Crock Pot, whisking to combine the leftover juices with the chicken broth.  Scrape up any brown bits that are stuck the bottom or sides.  Season with more salt and pepper to taste.  Pour some over the plated chicken.  Serve chicken over mashed potatoes with more gravy.

(Source: Adapted from Martha Stewart)

Crock Pot Buffalo Chicken Sandwiches

 This recipe has become such a staple in our house, I'm surprised I haven't shared it with you yet!  It's too easy - just about effortless.  I actually even use frozen chicken breasts so I don't even have to worry about defrosting.  And Sweet Baby Ray's sauce but I know that Frank's has one too.  

Yummy enough to just eat up with a spoon...or tortilla chip.  We've done that before!  I used a wonderfully doughy sub roll from Publix (love their bakery) with a drizzle of Ranch dressing on top.

Serves 6

Crock Pot Buffalo Chicken Sandwiches

3 large boneless, skinless chicken breasts
1 (12 oz) bottle Buffalo Wing Sauce
1 packet of dry Ranch seasoning
2 tablespoons butter
Ranch dressing, for drizzling

Place chicken breasts on the bottom of the Crock Pot.  Pour wing sauce over chicken breasts, then Ranch packet.  Cook on high for 5-6 hours or low 7-8 hours.

Remove chicken and shred.  Return to Crock Pot, add butter and stir.  Cook on low or warm for another 1/2 hour to allow the chicken to absorb some of the sauce.  Serve on buns or sub rolls with a drizzle of Ranch dressing.
 

Slow Cooker Southern Style Pulled Pork and Coleslaw

I don't make this that often, but after what I think was one of the best meals we ever had, I will be making this a lot more.  When I made pulled pork previously, I used a very basic rub - brown sugar, cayenne pepper, salt and pepper and done.  It was good, but not nearly as good as the recipe for the rub that my dad gave me, which is what I used this time.  And did I mention this is done in the Crock Pot?   Yeah, easy, one pot and you're set. 

So, my in-laws were visiting and I decided to make this and for the first time, to make a coleslaw to top it.  Oh.Em.Gee.  Never again will I make pulled pork without coleslaw!  I mean, where have you been all my life?!  You can buy the coleslaw, but it was too easy not to just make it.  I'm super picky about my coleslaw anyway so this way I could make it just the way I like it (creamy, but not too creamy that it gets soggy, you know?).  My dad had given me the rub already made, but I know it isn't hard to make.  You may not have all of the ingredients though, so just be sure to check (I know for sure that I don't usually have smoked paprika around, but I will now!).  Enjoy - my mouth is watering just thinking about this.  Hmmm...I do have pork in the freezer.  I should get it out to thaw NOW... :)

Awesome pulled pork on ciabatta rolls

Homemade coleslaw

Serves 8

1 4-5 pound Boston Butt pork roast, cut into 4 equal pieces

1/4 cup smoky-sweet BBQ rub

1 1/2 cups apple cider vinegar

1/2 cup water

4 garlic cloves, minced

8 rolls, your choice - we use ciabatta

barbecue sauce

Sweet and Smoky Rub

1/4 cup kosher salt

1/4 cup firmly packed brown sugar

2 tablespoons plus 2 teaspoons smoked paprika

2 tablespoons sugar

2 teaspoons garlic powder

2 teaspoons black pepper

1 teaspoon dry mustard 

1 teaspoon ground cumin

1 teaspoon ground ginger

Combine all the ingredients for the rub and place in an airtight container (you will use less than half of what you make).  Rinse the pork and pat dry.  Make little slits throughout the meat and sprinkle with the rub.  Really work the rub into the meat and allow to sit for 30 minutes.  Meanwhile, combine the vinegar, water and garlic in a medium bowl.  

Place pork in Crock Pot and pour vinegar mixture over the pork.  Cover and cook on high for 5-7 hours or until meat is tender and shreds easily.  Transfer pork to cutting board and shred with 2 forks.  I usually place all the pork in a bowl and ladle some of the liquid on top to keep it moist.  Serve on your favorite type of roll, topped with your favorite barbecue sauce (we are Sweet Baby Ray's all the way!) and coleslaw (recipe follows).

Coleslaw

1 bag of shredded coleslaw mix

1 cup mayonnaise

1/2 cup sugar

1/4 cup apple cider vinegar

1 teaspoon yellow mustard

1 teaspoon celery seed

Combine all the ingredients and allow to sit for about 15 minutes before serving.  

Crock Pot Chicken Tortilla Soup

I wish I had a better picture for this soup!!  It was a cloudy day and I just could not get a good picture anywhere!  Take my word for it, this is delicious.  And done in the Crock Pot, which I love!  I used a frozen chicken breast so if yours is already defrosted, it might not even take as long.  You can also not use the immersion blender, but my husband doesn't really like "chunky" onions and peppers.  Using the immersion blender right in the Crock Pot made this smooth and creamy.  Serve with really good bread or tortilla chips!  

Serves 6-8

1 large boneless, skinless chicken breast
1 cup canned or frozen corn (drained if from a can)
1 can cream corn 
1 cup diced bell pepper 
1/2 onion, diced
1 10 oz can Original Rotel
4 cups low-sodium chicken broth
1/2 teaspoon cumin 
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon cayenne

Place chicken breast in the bottom of the Crock Pot.  Add corn, peppers, onions and Rotel.  Pour in the chicken broth followed by all the seasonings.  Stir to combine and cook on low for 5-7 hours until the chicken breast is fully cooked.  

Once chicken is done, remove and shred, set aside.  Using an immersion blender, blend the soup until it becomes creamy (your call on how smooth you want this).  Place chicken back in the Crock Pot, stir and taste for seasoning.  You may need to add more salt, pepper, even cumin at this point.

Crock Pot Chicken Chili

I am constantly on the hunt for delicious, quick and easy dinners...especially for the Crock Pot.  Are you ready for how fast this one is?  I mean, like 5 minutes to put together.  Crazy, right?  Why wouldn't you make it?  Seriously, mix it up before you go to work, turn on the Crock Pot and dinner is ready for you when you get home!

I've seen quite a few variations of this recipe online and on Pinterest, and I have to admit that this recipe came about because I read one of the original recipes wrong!  That, or because it was one of those times where I thought, "Oh, I don't need a list to go to the grocery store."  And we all know how that usually turns out.  :)  So I thought it called for a packet of taco seasoning, when it really called for a packet of ranch seasoning.  Upon getting home without the ranch dressing mix, I had to make do.  And really, now, I wouldn't do it any of way! This has become a staple in our house.  My husband likes to eat it with tortilla chips, almost like a dip.  This "chili" is thick so it definitely works that way, but honestly, I like to just dig right in with my spoon.  It also reheats great the next day for lunch!

Serves 4

Crock Pot Chicken Chili

2 frozen chicken breasts*
1 can black beans, drained
1 can corn
1 can diced tomatoes (either plain or spicy red pepper works great too)
1 packet of lower sodium taco seasoning
1 cup reduced fat ranch dressing, divided
8 oz reduced fat cream cheese
Reduced fat chicken broth, optional

Place the chicken breasts in the Crock Pot and pour black beans, corn and tomatoes (both undrained) over top.  Add taco seasoning, 1/2 cup of ranch and stir all together.  Place cream cheese on top and cook on high for 5-7 hours until chicken is cooked through.  Remove chicken when done, shred and return to Crock Pot.  Stir in the remaining 1/2 cup of ranch and serve.  If it's too thick, add chicken broth to taste and stir.

*if your chicken is thawed, cook on low for 5-7 hours instead of high