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Tuesday, January 8, 2013

Salsa Chicken - Freezer to Crock Pot (Repost)

This is a repost of the most popular recipe from this blog, so far.  Please forgive the reposting, as I am still sick, not feeling well, and my blog posts are lagging.

This is another easy and yummy freezer to crock pot meal.  Salsa Chicken can be made many different ways by substituting or adjusting the ingredients.  Once finished, it has a taste that resembles chicken chili and is a great meal for cold, blustery nights. 
This recipe makes one 5 quart crock pot full.  Here's the recipe:
Salsa Chicken

3, 4, or 5 boneless skinless chicken breasts (however many work for your family)
1 15 oz. can of black beans, drained
1 15 oz can of kidney beans, drained
1 15 oz can of corn, drained 
1 can Ro-Tel tomatoes or any brand tomatoes with green chiles
1 small jar of salsa of your choice (around 15 oz.; size varies by brand)
1 packet taco seasoning 

When ready to serve add:  Cheese, tortillas, lettuce, tomatoes, and sour cream. 

Place ingredients in a 1 gallon zippered bag and freeze.  When ready to cook, place frozen chunk in crock and cook on low for 8 hours or high 6 hours.  Serve in bowls with cheese and tortilla chips, or scoop into tortillas and add cheese, lettuce, tomatoes, and sour cream.

(Note:  The photo above is midway through the cooking process.  It thickens up as it cooks further.)  

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