I discovered salsa chicken last year when my boys were going through a high-maintenance phase. For six months, they would melt the minute we got home from daycare. They cried and clung to me and needed lots of hugs and books while they waited for dinner (which of course kept me from making dinner.) By the time I got everyone to the table I could barely think, let alone be patient, nurturing and kind.
Peach Salsa Chicken served over rice, with broccoli and a cheesy egg "muffin"
This is why every parent needs a recipe like salsa chicken. Whether your kids are toddlers or teens, whether you work at home or away, you need a go-to meal for the days you know are going to be hectic. Salsa chicken is my go-to meal. With a little forethought and some preparation in the morning (or night before), I can have a hot, nutritious dinner on the table within ten minutes of walking through the door. Beautiful!
Salsa Chicken
1 pound boneless, skinless chicken breasts or thighs
1/2 – 3/4 cup Picante salsa (1/4 of a 16 ounce jar)
In the morning (or at lunch), put the chicken in a crock pot. Pour the salsa over the chicken and cook on high for 5 – 6 hours or on low for 8 – 11 hours*. Serve salsa chicken with corn tortillas or white rice, or keep it grain-free by serving it on a salad with lots of lettuce, avocado, red pepper and cheese.
Yield: 4 servings (this recipe doubles easily!)
Note: Cooking times vary depending on the size of your crock pot, how hot it gets, and how tightly your lid fits.
Oxalate Note: Picante salsa has 4.5 mg. oxalate per 2 tablespoons. Most brands of salsa should be similar in oxalate content as long as they only contain tomatoes, peppers, onions, garlic, chilies, and cilantro (or other low and medium oxalate ingredients). Our favorite variety has low oxalate pineapple! If you use a half cup of salsa each quarter pound serving of salsa chicken has about 4.5 mg. oxalate. If you use 3/4 cup salsa, each serving has about 7 mg. oxalate. I prefer to have more salsa, then make the rest of my meal very low oxalate.
Ten Minutes from Door to Table:
Step 1: The night before, I place the chicken and salsa on the second shelf of my refrigerator along with a glass dish full of corn and all the fixings for a Mexican burrito bar–corn tortillas, shredded cheese, low-fat GF sour cream or plain yogurt, chopped lettuce, tomatoes, kidney beans, avocado etc.
Step 2: In the morning, I put the salsa and chicken in the crock pot and turn it on.
Step 3: When we walk through the door at night, my boys put away their jackets and shoes while I stick the corn in the microwave. We wash hands, then the boys put the burrito fixings on the table (with occasional help from mommy), while I put the chicken in a serving dish and finish the corn. We set the table together, and “Ta-dah” dinner is served!
Pineapple Salsa Chicken: Add 1 1/2 cups diced pineapple (or 15 ounce can of pineapple tidbits, drained) to the chicken and salsa before cooking. Serve this over rice instead of in a tortillas as it tends to be very juicy. (Peaches or mangos are also very yummy!)
Picky Eater Pleaser: Serving salsa chicken as part of a burrito bar should give most picky eaters something nutritious to eat. Aidan likes to make his salsa chicken into a burrito with the works, but Cameron prefers to eat the chicken, cheese and tortilla separate with plain yogurt for dipping. You may also reduce the salsa content to please picky eaters. My friend Maria drains the salsa “juice” into the crock pot with the chicken, reserving the chunky parts to add later at the table. This gives the chicken the yummy flavor of the salsa, but keeps the offending peppers and onions out—a good family compromise.
Other Diets: Salsa chicken may be appropriate for gluten-free, dairy-free, Paleo, GFCF and low carb diets.
Photo credit goes to kimberlykv for peach salsa chicken.
{ 8 comments… read them below or add one }