Crockpot Salsa Chicken
Crockpot salsa chicken is so yummy and healthy. Who doesn’t love a good crockpot meal? They are simple,easy and you don’t have to think about it or tend to it much. Which is great for me as I am always on the go, and usually doing 5 things at once. I like to toss everything in, turn it on and forget about it!
A big mistake many people make is only using the crockpot in the winter, I use it all year round. So in the last 3 weeks, I have made this dish twice, and the hubby approves, which doesn’t happen often, as you all know I am not a great cook. So check this easy and yummy crockpot salsa chicken dish out!
Crockpot Salsa Chicken Ingredients:
- chicken breasts (organic preferably)
- jar of mild salsa (I buy an organic one and always check the ingredients for crap)
- sea salt, black pepper, oregano to taste
- water (optional)
I usually cook about 4-5 pieces at a time. If you are serving more people you will need more chicken. Place the chicken in bottom of crockpot. Pour 1/2 jar of salsa on top ( you can always add sliced peppers and onions if you prefer). Sometimes I cover the chicken in water, I forgot to do that the second time making it but all was still fine. I usually set it 4-6 hours on high.
Now I love following some food bloggers on IG. One of my fave who is all about IBS and Gut health is Bethany, aka Lilsipper. So this spanish style cauliflower rice recipe is from her.
- cauliflower head or 1 16oz package cauliflower rice (refrigerated section)
- food processor/blender
- 1/2 cup Bone Broth
- 3 Tbsp tomato paste ( no additives)
- Clean taco seasoning to taste (I used this brand) or create your own
I personally wait to cook the cauliflower rice until right before I am ready to serve it and then store any extra as a leftover for the next day. If you don’t have 5 minutes to cook it before you eat it then go ahead and make it ahead of time.
I just spray a non stick pan with spray. Then once I have blended up the cauliflower rice (be sure not to over blend or it becomes cauliflower mash). Pour the riced cauliflower into skillet pan. I add the seasonings and let it begin to cook. If you are using the broth and tomato paste, mix it in a small bowl and pour it over rice. Blend and cook. Total time is about 5 minutes. You can always make cauliflower rice plain and then add whatever seasoning, dressing, sauce or marinade you want.
The beauty with the crockpot chicken is not only is it tender, but its versatile. So you can leave the chicken whole, or quickly and easily shred it up. The first time I made it, I shredded the chicken. Yesterday I left the chicken breast whole. Either way its delicious.
NOW let me tell you about these Siete chips. They are grain free. They are gluten free. They are delicious! I don’t eat many carbs or have many chips or grain items in the house. Ryan and I do love chips and guac but we try not to buy chips often. This has been replacing the normal unhealthy tortilla chips we have been buying. We get them at whole foods but you can also order them here. My fave are the sea salt but all the store had left was no salt and they were still hubby approved. OF COURSE we paired it with some avocado and BOOM…..a healthy fiesta dinner was devoured!
This was last nights dinner. Still yummy but instead of chips, I added crispy kale. All I did was cook it a few minutes with coconut oil in a non stick pan. Easy, healthy and just as yummy.