Southwest Chicken by Yesterfood

I’ve enjoyed being Blogger of the Month for October here at Texas Women Bloggers. It’s been fun getting to know some of you a little better, and I look forward to posts from next month’s Blogger of the Month!

I’ve been making Two Ingredient Southwestern Chicken for awhile. I thought about it again the other day when I read Oh, Mrs. Tucker!’s recipe for Easiest Pinto Bean Recipe You’ll Ever Find (beans cooked in salsa- go get some!). You can make many meals out of this chicken, and you can freeze what you don’t use right away. You’re busy; this is something that doesn’t require a lot of prep or fussing over.

Two Ingredient Southwestern Chicken (Crock Pot)
Ingredients:
4.5 to 5 lbs boneless, skinless chicken breasts, visible fat removed
2 (16 oz.) jars salsa (I like Walmart’s World Table Roasted Tomato Chipotle Salsa)*

Directions:
Place chicken breasts evenly in a 6 quart slow cooker. Cut larger breasts in half so everything will cook at about the same rate. Sprinkle chicken breasts lightly with salt, if desired. Pour both jars of salsa evenly over chicken to cover all. Cook on low for 8 hours or high for 4 hours. Of course, you know these times are approximate- everyone’s crock pot seems to cook a little differently.

When the chicken breasts are done to your liking, you can leave them whole (with the sauce spooned over them), chunk them for stews, shred for tacos, whatever you like. It will look like you have a lot of sauce in the pot, but when you shred the chicken, it soaks up a lot of it.

This chicken freezes really well for a long time. I don’t think you’re supposed to freeze cooked chicken for over about 6 months, but I found a bag of this in the back of the freezer the other day (unlabeled, arrgh), and it might have been close to a year old. It was delicious and we didn’t die, but you should probably be more responsible than that.

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Bonus! πŸ™‚ One of my favorite ways to use Two Ingredient Southwestern Chicken is in this soup (also easy, and fast):
Southwestern Black Bean Soup
Makes 3 quarts
1 cup uncooked instant brown rice
2 (14.5 oz.) cans chicken broth
1 (15 oz.) can black beans, rinsed and drained
1 (14.5 oz.) can diced tomatoes (do not drain) I like Hunt’s Fire Roasted Diced Tomatoes.
1/2 cup frozen corn
1 small can (4 oz.) chopped green chiles (do not drain)
1 cup shredded Two Ingredient Southwestern Chicken

In a large saucepan, combine rice and chicken broth. Bring to a boil and let simmer, uncovered, for 5 minutes. Add everything else, bring to a boil again, and simmer, uncovered, for another 5 minutes to allow flavors to blend. Freezes well.

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*Cook’s Notes: Use a good, flavorful salsa when preparing Two Ingredient Southwestern Chicken. I have used several different kinds and flavors, including a peach salsa that was very good.

Post Written by…
Joy at Yesterfood Joy at Yesterfood
Vintage recipes and old cookbooks hold a special place in my heart; I love how cooking connects us to each other and to the past. I live in a small Texas town in a big old house that was built in 1905. I share it with my husband, 3 dogs, and at least that many motorcycles. I hang clothes out on the line, recycle, listen to NPR, and throw parties. We have three grown kids and 2 grandchildren.
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Taylor is the blogger extraordinaire behind Pink Heels Pink Truck. She is a shoe lover, book hoarder, wanna-be-fashionista. She calls Texas home, Chai Tea Latte’s her go-to drink and time spent with her hubby and friends music to her soul. She calls herself a Lifestyle Blogger, but really that just gives her an excuse to blog about what she wants. You’ll find #bloggingedumacation posts, Fashion posts and Book Reviews frequenting her blog weekly. You might even see a craft, recipe or healthy living post every now and then. Her motto in the blogging world is to roll out your own red carpet and keep your big girl panties pulled up high. She's always got something going in the works...her brain very rarely shuts down. Stop on over and say hi!

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