Salsa Chicken in the crockpot is a simple, hearty dish and perfect to serve for a crowd. You can easily modify the recipe to match your taste, adding more vegetables, hotter chiles, etc.
I’m trying to avoid simple carbs so I served over quinoa with sliced fresh tomatoes. It would be fun to serve the chicken in a buffet with a variety of serving options (outlined below) to allow the guest to make their own finished product.
SALSA CHICKEN IN THE CROCKPOT
2 pounds chicken breasts (if large, cut in half)
1 can whole kernel corn, drained
1 can black beans, drained
7 oz. can diced green chiles
16 ounce jar of salsa
1 teaspoon dried cilantro
salt and pepper
Place chicken breasts in bottom of crock pot and season with salt and pepper.
Add corn, beans, chiles and salsa. Sprinkle with cilantro.
Cover and cook on high for 5-6 hours or 8 hours on low.
About an hour before serving, shred the chicken in the crockpot and let simmer until ready to serve.
Serve with fresh tomatoes, avocado, sour cream, shredded cheese, or salsa as you like.
Serving options: Use as filling in burritos or tacos. Serve over quinoa, baked potato, rice or noodles.
My dear sweet friend and neighbor, Maribeth, made this dish for our family the summer of 1997. We had several family members in town and they were crazy for this dish. My step-daughter Karen, even had the leftovers for breakfast the next day.
It has since become a family favorite, any time of year. After Thanksgiving, I freeze any leftover turkey to use specifically for this casserole. Leftover chicken would work equally as well. I often make the casserole the day before and let the dish rest and enhance the flavors.
This would be a great dish for Super Bowl parties!
TURKEY ALA MUMBA
1 pound cooked turkey or chicken (3 cups)
2 15 oz. cans black beans, drained
2 medium onions, chopped
7 ounce can diced mild green chiles
1 can cream of chicken soup
3/4 cup chicken stock
1 teaspoon chopped garlic
1 tablespoon cumin powder
1 tablespoon chili powder
3 tablespoons fresh cilantro, chopped or 1 T. dried
1 pound low fat Monterey Jack or Cheddar Cheese, grated
12 6″ corn tortillas, cut in half
Preheat oven to 350F. Set aside 1/2 cup black beans. Combine turkey, remainder of black beans, onions, chiles, soup, stock, garlic and spices.
Layer 12 tortilla halves in 9×13″ pan. Cover with half of mixture, sprinkle on half of cheese. Repeat layers of tortillas, mixture and cheese. Sprinkle reserved black beans across top.
Bake 45 minutes until cheese is brown. Serve with sour cream and salsa. Freezes well if you are lucky enough to have leftovers!