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    • #301846

      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.

    • #430992
      Avatar for MrsPawsmos
      Participant

      Rotel is my go-to ingredient…if they ever stop making that, I’m in deep do-do! I’ll have to try this the next time I decide to use my favorite tool and prepare chicken;-D

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