Monday, February 17, 2014

Tasty Treats Tuesday - Creamy Salsa Verde Chicken

Do you have a favorite 'go to' recipe that your family loves? Yep, me too! I love how easy the Creamy Salsa Verde Chicken is to make (toss a few things into a slow cooker) and how versatile the recipe is.

Every Tuesday, I post some type of recipe that I've made recently (my own concoctions or some of our family faves). Earlier this month I posted two Blackberry Freezer Jam recipes, feel free to check them out. You can find other recipes under the Recipe label (on the right sidebar).

Once upon a time, I stumbled upon this recipe on Scattered Thoughts of a Crafty Mom. She made Creamy Chicken Verde Tacos in the crock pot, and I thought to myself, "I like salsa verde...I love cream cheese...this looks like an easy and awesome recipe!"

I've now been making this recipe for a year now and let me tell you, it really is easy and awesome! I don't deviate much from Scattered Thoughts of a Crafty Mom's recipe, but on occasion I do serve it differently. Plus, I'm all about not measuring things and I use whatever I have in the pantry. Here is what I use:

Creamy Salsa Verde Chicken

  • 1 jar Salsa Verde or chili verde or other salsa (I always buy mild for my family, but use whatever you like)
  • approx 2 lbs boneless chicken breast
  • 1 block of cream cheese (I usually buy fat free/low fat)
-Toss chicken into crock pot/slow cooker.
-Smother the chicken with salsa.
-Cook chicken for 4-6 hours on the low setting. This will vary depending upon your slow cooker, the thickness of the chicken and/or if the chicken is completely thawed. (I usually do not defrost my chicken all the way before starting this process, so my cooking time varies according to the frozen-ness of my chicken). Be careful not to over cook your chicken because it can dry out if cooked too long.
-Shred chicken. I use two plastic forks (so it doesn't scratch my slow cooker) and pull the chicken apart.
-Spoon out excess liquid if you prefer. I usually skip this step ;)

-Add block of cream cheese to the slow cooker, cook on low for about 1/2 hour (or until the cream cheese is melted enough that you can stir the mixture together without chunks).
-Serve however you would like: on tortillas or taco shells with all the fixings, as a dip for chips or crackers, or (like I did the last time I served this) over egg noodles.

It is one of my favorite recipes to incorporate into different meals. I hope you try the Creamy Salsa Verde Chicken for yourself!

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