East Meets South Salsa Seasoning Chicken Crock Pot Recipes

Steps:

• Place first four ingredients in crock pot.
• Cook on low 6-8 hours.
• 30-60 minutes prior to serving, remove chicken, shred and return to crock pot.
• To serve, use chicken mixture as filling inside tortillas.
• Add desired condiments.

Steps:

• Spread onion rings into the bottom of a slow cooker crock. Place chicken onto onion layer with breast-side facing down. Pour salsa over the chicken.
• Cook on High until no longer pink at the bone and the juices run clear, about 5 hours. An instant-read thermometer inserted into the thickest part of the thigh near the bone should read 165 degrees F (74 degrees C).
• Remove the chicken from slow cooker, cover with a doubled sheet of aluminum foil, and allow to rest in a warm area for 10 minutes before cutting.

Steps:

• In Crock-Pot, layer chicken, taco seasoning, soup, salsa.
• Cook 6 hours on low, or 3 hours on high.
• Shred chicken with 2 forks.
• Add beans, sour cream, corn.
• Cook ½ to 1 hour longer.
• Layer over corn tortilla chips, brown rice, or use in a burrito wrap. Add refried beans, shredded cheese, lettuce, tomatoes, additional salsa, sour cream, etc.

Steps:

• Spray liner of crock pot with vegetable spray.
• Add the chicken breasts on the bottom.
• Don't lay them on top of each other.
• Sprinkle with taco seasoning mix with salsa poured on top.
• Cook on low for 6 to 8 hours.
• When ready to serve, remove chicken from crock pot and place on meat platter covered with aluminum foil.
• Mix together 3 Tablespoons water and 2 Tablespoons cornstarch.
• Add to salsa mixture in crock pot and stir well.
• Turn crock pot to high and sauce should begin to thicken in five minutes.
• Next, stir in sour cream.
• Enjoy!

Steps:

• season chicken on both sides with taco seasoning and put it in the crock pot.
• pour salsa over it.
• cook on low 7-8 hours.
• shred chicken in the crock with a fork and stir in the corn, beans and sour cream.
• cook 30 more minutes.
• serve in tortillas, over rice, over chips, salad, or use in your favorite mexican recipe!

Steps:

• Spray the crockpot with cooking spray. Add the chicken breasts. Sprinkle withTaco Seasoning. Top with salsa.
• Cook on low for 6-8 hours.
• When ready to serve, remove the chicken from the pot.
• 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. Serve.

Steps:

• In a 2- or 3-qt. slow cooker, combine the beans, broth, tomatoes, chicken, salsa, corn and seasonings. Cover and cook on low 3-4 hours or until a thermometer inserted in chicken reads 165°., Shred chicken with 2 forks and return to slow cooker; heat through. Serve over rice. If desired, serve with lime wedges and fresh cilantro. Freeze option: After shredding chicken, freeze cooled mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add a little broth or water if necessary.