One of my favorite things to do with my crockpot is to make salsa chicken. It takes zero active time to prepare and if I use mild salsa, both my children will eat it without complaint. Especially when I serve it to them as tacos. Every January, I do a “healthy January.” I like to eat healthy and exercise more and that means my family is along for the ride. So of course, the other day, when I made my salsa and brown rice chicken taco bowls, I allowed them to have theirs in tortillas with cheese and sour cream, but served mine as a taco bowl topped with avocado and some diced onion. It was a win-win, because I had my healthy meal and the fact that they had tacos with cheese meant they ate it all. Delish!
So this is super easy. Start by putting chicken breasts in the slow cooker. Add onions and top with a jar of mild salsa (any kind).
Cover and cook on low for 5-6 hours. Remove chicken and shred.
Add corn and cooked brown rice/quinoa. You could use just plain brown rice or just plain quinoa. I hit the easy button and added a bag of brown rice/quinoa that I got from Costco, already cooked, takes 90 seconds in the microwave to heat.
Mix well to combine. Cook for an additional 30 minutes to an hour.
Serve in a taco bowl or in tortillas. Enjoy!
2 lbs boneless, skinless chicken breasts
1 jar of mild salsa
1 medium yellow onion (sliced)
1 1/2 cups brown rice/quinoa (cooked)
1 can corn
**other taco toppings
Place chicken and sliced onions in slow cooker. Top with jar of salsa. Cover and cook on low for 5-6 hours. Remove chicken and shred. Add corn and cooked brown rice/quinoa. Mix well to combine and cook for an additional 30 minutes to an hour. Serve in tortillas as tacos or in a taco bowl with avocados, onions and salsa.