• Dr. Kristen Mitteness

Slow Cooker Salsa Chicken

Updated: Jun 1

This recipe is so stellar for a variety of reasons. First, it's really easy. Like most slow cooler recipes, you dump all of the ingredients in, set it and come back in 8-10 hours to a delicious meal. Also, this one freezes really well. It's my go-to for freezer meals. I love making it for new moms and I had it on hand for after my surgery. It also contains bone broth. Which is basically like magic juice. Full of nutrients and so healing. I'm always looking for ways to sneak more bone broth into my diet. Also, you can eat it so many different ways! I add scrambled eggs to it if I want to eat it for breakfast. It tastes wonderful with refried beans and guac, which I'm just a sucker for. You can eat it with a fork or with corn chips. I just think you will find so many ways to enjoy it. It's the base of my Breakfast Burrito Bowl!

Ingredients

2 pounds of boneless chicken

1 cup salsa

1 cup rice

1-2 cups bone broth

Cumin, salt to taste


I find that I often don't add enough salt to slow cooker meals, but because this one has salsa and bone broth (both contain salt), it comes out great. You cal also add more after. Also, don't fret if you don't have any cumin. It will still be delicious, I promise!


Add all of the ingredients to your slow cooker. Put on low for 8-10 hours. My slow cooker doesn't seal very well so I find it takes a bit longer to cook, so use yours the way you often do. Once it's done, shred the chicken with a few forks. You can either serve it immediately or put in freezer friendly containers and just pull it out when you are hungry! I reheat mine in the oven. Alternatively, you can make this in the oven! Put it all in an casserole dish (with a cover) at 350F for one hour. Looking for more delicious freezer friendly meals? I've got you covered in my Skillshare course, Healthy Freezer Meals for Busy Lives. We also go over best practices for freezing and reheating food.

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