Crock Pot Salsa Chicken on Brown Rice

Hello all!  Hope the week is treating you well.  I'm sure you all have the same problem I do, on some afternoons you just don't have the energy left for dinner.  This is when we all love to pull out our slow cooker.  This recipe was just too easy and super good.  I doubled it, which seemed to work out just fine.  I was at Food Lion when looking for my ingredients and was only able to find a Pace brand salsa that was Mango and Peach, so that's what I used.  It had a little spice to it, worked out fabulous!  Another thing, I had only Jasmine rice and for us it was perfect.    Let us know if you make any of your own changes.  Remember people out there might benefit from your smarts! ;-).  See you Saturday!



CROCK POT SALSA CHICKEN ON BROWN RICE


YIELD: 8-10 PREP TIME: 15 minutes COOK TIME: 4 hours TOTAL TIME: 4 hours 15 minutes

INGREDIENTS:

4 boneless, skinless chicken breasts (about 3 lbs:)
12-15 oz. peach salsa
salt and pepper
2 cups brown rice
3 cups chicken broth (or water)
1/2 cup cheese (I used Parmesan, but you can also use Jack)
1/2 cup cilantro, chopped
Salt and pepper

DIRECTIONS:

Prepare the crock pot with cooking spray.
Cook the rice either on the stove or in a rice cooker. (If rice cooker, use these proportions: 1 cup of rice to 1.5 cups of liquid--broth or water). Salt and pepper; optional to add cheese and cilantro. Fluff with a fork when done cooking and set aside.
Cut chicken breasts in half, lying on the bottom of the crock pot. Salt and pepper the meat.
Cover the chicken with salsa. Place the lid on the crock pot and cook on HI for 3-4 hours.
Shred the chicken with a fork right in the crock pot. The juices will absorb into the meat.
Serve on brown rice, use for any Mexican dish (such as burritos, enchiladas, tostadas, tacos, or freezer burritos). Optional to freeze (up to 3 months) in Ziploc bags.
*You can really use just about any cut of chicken for this recipe. For easy shredding though (so that you don't have to mess with bones), I recommend boneless chicken breasts or thighs. Also, you can use 12-15 oz. of salsa, it doesn't have to be exact.
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posted in FAMILY LIFE & FAITH & FRIENDS, HOSPITALITY, MAIN DISHES, RECIPES, SLOW COOKER