I’ve been making this more often lately because it’s soo easy and you can easily change the flavor by using a different kind of salsa and the types of vegetables you put in the pot! It’s like a new recipe every time :) It takes about 15 minutes to prep and then you’ve got a ton of meals ready for the week. Huge time saver for sure.
- 6 chicken breasts
- 1, 16 oz jar of roasted poblano salsa by Archer Farms (or your favorite salsa)
- 1, 1 lb bag of pepper stir fry veggies by Bird’s Eye (or other favorite vegetable blend)
- 1/4 cup jalepenos
- Juice from 1 lime
- 1 TBSP Ms. Dash Southwest Chipotle seasoning
- 1 TBSP dried cilantro
- 1/2 TBSP chili powder
- 1/2 jar of water
Place the chicken breasts in the crockpot and then toss everything else in on top! The veggies can even go in frozen. Fill half the now empty salsa jar with water, add it to the pot, and stir everything together a bit. Then cook for 4-6 hours on a low heat. AND IT’S DONE.
This is sooo easy for me to make for my boyfriend on the weekends, and it leaves me with leftovers for the week. I like to serve with more veggies or some whole wheat tortillas or brown rice. Add a dollop of plain greek yogurt to your plate and stir it in – it’ll make the sauce super creamy! Perfect.
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