Slow Cooker Southwest Dump Chicken

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Okay, dump chicken sounds horrible, I know…BUT I have to tell you how simple and fabulous this chicken is! Three ingredients!  That’s it!  And literally all you do is dump them in the slow cooker, turn it on and go about your day. The majority of dinner is done when you get home and you have wonderfully moist (sorry Anna) and delicious southwest chicken.  How easy is that?

You take fresh or frozen chicken (I buy my chicken in large quantities, divide it up and freeze it), a jar of your favorite salsa and some homemade taco seasoning and dump it all in your slow cooker.   DSC_0071

Once it is done cooking, you take two forks and shred the chicken.  Or if you are like me and the sound of forks scrapping against glass or metal is worse than nails on a chalkboard, you put it in your stand mixer and let the paddle attachment shred it for you!

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Seriously though, I can’t stand the sound of utensils scrapping against a plate, teeth, glass or metal.  If it were healthy and cost effective, my family would eat with plastic utensils at every meal.  I spend most of my meals cringing.  Anyone else have this problem or am I the only weird one?

Anyway, back to the chicken.  I use this recipe for pretty much every Mexican/Southwest meal I make.  We made tacos with it this night but I have made burritos, enchiladas, tostada’s, copycat southwest egg rolls and salads with it.  If you want you can add corn and black beans for the last half hour of cooking and make it a meal over brown rice or quinoa!  Kind of like a burrito bowl!  The options are endless!

I usually divide the mixture up and freeze half to use another time.

Don’t be afraid to experiment with different types of salsa.  If you prefer peach or mango salsa, use it!  It’s actually very tasty.  Prefer more spice? Add hot salsa.  Like it green?  Add salsa verde!  You get the picture, taylor it however your family wants!

Slow Cooker Southwest Dump Chicken

Slow Cooker Southwest Dump Chicken to use in tacos, enchiladas, burritos or salads

5 minPrep Time:

6 hrCook Time:

6 hr, 5 Total Time:

Save RecipeSave Recipe

Ingredients

  • 1 1/2 lbs skinless, boneless chicken breast, trimmed of fat
  • 1 16 ounce jar of your favorite salsa
  • 3 tablespoons homemade taco seasoning (or 1 packet store bought)

Instructions

  1. Spray the inside of your slow cooker with cooking spray.
  2. Place fresh or frozen chicken in a single layer at the bottom of the slow cooker.
  3. Sprinkle the taco seasoning evenly across the top of the chicken breast.
  4. Dump the jar of salsa over the top of the chicken breast.
  5. Cover and cook on low 6-8 hours. Depending on your slow cooker and whether you use fresh or frozen chicken. Internal temp of the chicken breast should be 165 degrees.
  6. Remove chicken breasts from the slow cooker and shred with two forks or place in a stand mixer and shred the chicken on low speed with the paddle attachment.
  7. Place chicken back in the slow cooker and stir everything together.
  8. Serve in tacos, burritos, enchiladas or salads. Or add cooked corn black beans and serve over rice.

Notes

Recipe freezes well. After chicken has cooled, place in a freezable container for up to 4 months.

Get creative! You can add corn and black beans to the slow cooker for the last 30 minutes for more vegetables. Also try out different salsa's ! I have used homemade and even ones with mango's and peaches! It was fabulous!

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http://thepotterspantry.com/2015/06/slow-cooker-southwest-dump-chicken/

Author: Steph Potter

I am a wife and stay at home mother of two adorable little men. I'll spend a small fortune on the right pair of shoes or purse. Sometimes, I don't feel like a "real" adult. Sometimes, I feel like I'm getting old. Often at the same time. This is my space to share weekly dinner menus, healthy recipes, useful cooking tips and my fitness journey. So grab a cup of coffee, a cozy chair and enjoy!

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