CROCK POT SALSA VERDE TACO CHICKEN

Another SUPER simple crock pot recipe. I call this one salsa verde taco chicken & turned out to be one of my favorites so far. It has so much flavor and couldn’t be any easier. I'm able to cook 8 large chicken breasts when I make this (protein in my house doesn't last long) so this recipe is absolutely perfect if you enjoy meal prepping. I make this all of the time to bring to work. Also, the chicken on it's own involves no carbs which makes it ideal for low carb diets and is Keto friendly. If you would like to make a smaller version of this recipe, simply cut every ingredient in half.

INGREDIENTS:
-8 boneless skinless chicken breasts
-2 packets of taco seasoning
-2 bottles chunky salsa verde

INSTRUCTIONS: Pour a little green salsa on the bottom of a crock pot. Place 4 chicken breasts on top & sprinkle with 1 packet of taco seasoning. Cover the chicken with remaining salsa from the first jar.

Repeat by pouring a little salsa over first layer of chicken. Add remaining 4 chicken breasts. Sprinkle second packet of seasoning on top. Cover with remaining salsa from the second jar. Cook on high for 4 hours.

I topped mine with Colby jack cheese, fresh cilantro and jalapeño slices 💃🏻

Comments

BAKED PENNE ALLA VODKA

*NOTE - photo above is this recipe below doubled. Feeds about 4-6. If you wish to double the recipe, bake in a 9x13 baking dish. INGREDIENTS: -One 16 oz box of Penne Rigate -One 24oz jar of vodka sauce (I used Little Italy "In the Bronx" vodka sauce from Jewel) -One 8oz bag of shredded Italian blend cheese -1 cup shredded mozzarella cheese -Dried parsley (optional) -1 tbsp olive oil INSTRUCTIONS: 1. Preheat oven to 375 degrees. Boil large pot of salted water and cook pasta according to package directions until al dente (about 9-10 minutes). 2. Drain pasta and add 1 tbsp of olive oil to prevent sticking. Toss pasta with about half the jar of sauce or slightly more until every piece of pasta is coated. Add in 3/4 bag of Italian blend cheese and stir to combine. Spread a thin layer of sauce on the bottom of a baking dish. Pour pasta mixture into baking dish and top with another thin layer of sauce to prevent the noodles from drying out. Top w...

CHICKEN POT PIE

Okay, so first things first- this is by far one of my favorite things I have EVER made. It. Is. Delicious. And all cheesiness aside, this recipe really does require a lot of love and extra steps so it's going to be a little longer & more detailed than most of my other ones. I know how unappealing a ton of reading can be before getting to what everyone actually wants (the recipe) so I will try to keep it as short as possible without leaving anything out. But please read everything for the best results! Important things to go over first: #1 The chicken - Most pot pie recipes just call for "cooked chicken" which is usually boiled or baked or some suggest rotisserie chicken meat to make it easy. I seasoned my chicken breasts before cooking them which gives the entire pot pie an extra layer of flavor. If you start out with delicious pieces of chicken, every other ingredient is just a bonus. #2 Baking - I used a cast iron skillet to bake my pot pie. I a...

CHICKEN & STUFFING CASSEROLE

INGREDIENTS: -4 chicken breasts, cut into small cubes -Two 10.5oz cans of cream of chicken soup -1 cup of sour cream -Two 16 oz bags of frozen mixed vegetables, thawed (I found a medley from Aldi that has carrots, peas, green beans & corn) -2 boxes of instant stuffing (I used chicken flavor) -Milk (as needed, see notes) -Dried thyme -Dried rosemary -Poultry seasoning -Salt/pepper -Olive oil INSTRUCTIONS: 1. Heat a large skillet & drizzle with olive oil. Cook cubed chicken & season with dried thyme, rosemary, poultry seasoning, salt & pepper. Stirring as you season to coat all sides. Remove from pan & drain of excess liquid (I use a fine strainer for this). Set aside. 2. Cook both boxes of stuffing according to package directions. 3. In a large bowl, combine soup & sour cream. Whisk until smooth. ***Note*** loosen this mixture by adding milk a few splashes at a time. You want it to be a thick but also want to thin it out slightly. About 1 cup of milk....

A Thyme to Eat

Search This Blog