Last night I posted a photo of the dinner I made for Jermaine & I on Instagram & Facebook & a bunch of people asked for the recipe.
Here’s the thing: I’m a little embarrassed. First, all credit for this meal goes to my mom, as she’s the one who made it for me first. Second, the recipe is so simple, I’m not sure you can even call it a recipe. But here it is anyway!
Salsa Crockpot Chicken
- Pour 1/2 a large bottle of mild Picante sauce on the bottom of a crockpot (or medium or hot, whatever you like!).
- Place 2 skinless, boneless chicken breasts in the crockpot. (You can use 4 chicken breasts, you may just need to extend the cooking time a bit.)
- Cover the chicken breasts with the remaining Picante sauce.
- Cook on high for about 4-5 hours, or on low for 6-8 hours.
And that’s it! The chicken gets so tender & just falls apart. We made two chicken breasts & saved half for tomorrow night to eat with soft tortillas & cheese. A ridiculously simple meal, that actually makes two meals!
We ate the chicken with corn and Spanish rice on the side. Again, I’m embarrassed to admit that I made the rice from a mix. But I do have a really great homemade Spanish rice recipe that you should try:
1/2 c. chopped green bell pepper
1/2 c. chopped onion
1 garlic clove, minced
1/2 tsp. dried basil, crushed
1/2 tsp. dried rosemary, crushed
2 Tbsp. olive oil or cooking oil
1 c. long grain rice
1 c. chopped tomato
1 small can of tomato paste
salt & pepper to taste
Cook the green pepper, onion, garlic, basil & rosemary in the hot oil until the veggies are tender. Stir in rice, tomato, salt, pepper and 2 c. of water. Cover and cook over low heat for 20 minutes or until rice is done. A few minutes before the rice is done, slowly stir in the mini can of tomato paste.
I like to serve a little shredded Cheddar to put on the rice and/or chicken, if you so desire.
Hope everyone enjoys these simple recipes & has themselves a yummy Mexican fiesta!