When you come home on a cold winter night you deserve a pot of hot, flavorful food. The best way to accomplish this? A slow cooker.
This dish opens itself up to great additions. I added both a spanish rice, onion, red pepper and some kernels of corn.
I substituted boneless chicken thighs in place of breasts. The thighs go really well with the Mexican flavors.
I want to introduce you to Chuck’s Salsa. In early November I spent some time at Chuck’s booth at the Fabulous Food show. I was able to taste their great salsa and learn about how they make it with high quality, natural ingredients. I was so glad to get a jar of each of their three flavors. The medium salsa brings a sweet heat to the party and is perfect for this recipe. As the recipe only used a cup of salsa, I was happy to finish off the bottle with a bag of tortilla chips!!!
The salsa is poured on top of the other ingredients.
After cooking, the chicken falls apart and the contents of the slow cooker turn into a Mexican bowl of flavor.
With the dollop of sour cream. A good dish for a great salsa!
Sour Cream Salsa Chicken
prep 4 ∙ source Slowandsimple.com
- 4 skinless boneless chicken breast halves
- 1 package reduced-sodium taco seasoning mix
- 1 cup salsa
- 2 tablespoons cornstarch
- 1/4 cup light sour cream
- Try adding peppers and onions, corn and rice
Spray the crockpot with cooking spray. Add the chicken breasts. Sprinkle with Taco Seasoning. Add any additions. Top with salsa. Cook on low for 6-8 hours. When ready to serve, remove the chicken from the pot (or chop in place). Place about 2 T cornstarch in a small amount of water. Stir well. Stir the cornstarch mixture into salsa sauce. Stir in 1/4 cup of sour cream.