The left overs of this dish also makes “planned over” chicken quesadillas. Serve with Yummy Spanish Rice and salad.
Salsa Chicken ~ 15 oz. jar mild or medium salsa or picante sauce ~ 1 can Rotel ~ 4 boneless skinless chicken breasts ~salt and pepper-to taste Preparation: Prepare slow cooker or use liner. Rinse and pat dry chicken. Instructions: ~ Place clean and dry chicken breasts in prepared slow cooker. ~ Sprinkle s and p on chicen. ~ Pour salsa and rotel onto chicken. ~Cover and cook on high for 1 hour. ~ After 1 hour, turn down to low and cook for 3-4 more hours. ~ After chicken is done, take spoon or spatula and “scramble” chicken. ~ Serve on top of spanish rice, with a fresh garden salad.