Tuesday, January 12, 2010

Creamy Spanish Chicken and Salsa

This looks very yummy, but I am wondering if it can be made in the crockpot? I would substitute chicken thighs for breasts (boneless and skinless) since they crockpot better, and add the sour cream at the very end (unless of course you like YOGURT chicken!) I've blogged about our own crockpot chicken here.

Recipe from here.

Cook Time: 35 minutes

4 each skinless boneless chicken breast
1 package taco seasoning mix
1 cup salsa
1/4 cup sour cream

Place chicken breasts in a lightly greased shallow baking dish; season with the taco seasoning mix. Pour the salsa over the chicken; bake at 350° for 35 to 45 minutes, or until chicken is tender. When ready to serve, remove the chicken from the casserole, stir sour cream into salsa, then return chicken. Serve sour cream chicken and sauce with warm tortillas and Spanish rice.

This chicken breast recipe serves 4.

Update: so I made this last night for dinner and it got two thumbs up, although my husband noted that he preferred it in a torilla shell and not over rice. Both kids ate it. In hind sight, it doesn't really taste any different than my other chicken tortilla recipe link above since I serve that with sour cream anyway.

1 comment:

rachel said...

I make something similar in the crockpot -- 3lbs boneless skinless chicken breast, sprinkle on a pack of taco mix and top with a jar of salsa. Cook 10 hrs on low and then stir in a couple generous dollops sour cream at the end.


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