Saturday Stoup

The other day I was chatting a friend of mine and, on a whim, I asked her what she was making for dinner. She said she had “salsa chicken” going in the crock pot and explained briefly how to make it. Unfortunately it was too late in the afternoon for me to make a crock pot meal, and my kitchen was entirely too messy for cooking right then anyway. But yesterday was one of those extremely rare days when I actually had my shit together before 10 am, so I decided to try my hand at “salsa chicken”. It turns out that I didn’t have any of the same ingredients she used on hand, so I improvised.

Everything was from Trader Joe’s (as usual) except the red salsa which was Full Circle brand from Big Y. You can use whatever YOU have on hand.

1 (16 oz?) jar green salsa
1 (16 oz?)  jar mild red salsa
1 15 oz. can tomato sauce
1 15 oz. can black beans
2 frozen chicken breasts
2 frozen chicken thighs
1/2 bag baby carrots

Dump everything into your crockpot (I used my smallish one) and cook for 8 hours on low (or until the chicken is done). Shred the chicken, serve over rice or in tortillas. As you can see, I chose the rice option. Yum! (I also tossed a couple of steamed broccoli florets into with mine for good measure). You could add a bag of corn, which is what my friend does, but my children detest corn. That’s right. My kids hate America. Whatever. Go over to my friend’s blog and bug her for her recipe if you want to try it her way. Hers might involve cheese.

2 thoughts on “Saturday Stoup

  1. Ooh, that looks yummy! Our version of salsa chicken is baked, and usually just the chicken. I’ll have to try the crock-pot version, too… but with the corn. :)

  2. I will leave my “recipe” here but must say, yours looks amazing!!! I should have come over for dinner :)

    16oz jar salsa
    1 bag frozen corn
    2 cans black beans, drained and rinsed
    chicken breasts, I use anywhere from 2-6 depending on size and what I have on hand
    I do usually throw in some fajita seasoning or adobo seasoning or chili powder for extra flavor
    sometimes I add some peppers or diced onions if I have them around

    cook it all in the pot until the chicken is done. shred the chicken. return it to the pot along with cream cheese (anywhere from 3-8oz depending on what your looking for in “creaminess”). Let it warm thru and enjoy!

    we often eat this just in a bowl with a little cheese sprinkled on top, some sour cream and guaco and a big pile of chips.

    leftovers go into quesadillas or burritos. (the burritos even freeze well for easy/fast lunches on the go)

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