It's been a long week. Between working late, a night class and the general busy-ness of the workweek, I have to admit that my dinners were somewhat lacking. I've been more of a scavenger than anything else.
But tonight, all that changes thanks to a little invention called the slow cooker.
When you work in an office, things spread pretty easily. I'm not talking about germs, though that is true. It started with Courtney and her delicious-smelling lunch. "What are you eating over there?" someone asked, to which she replied "Salsa chicken." Court's leftovers smelled and looked so good that her cubicle neighbor, Joy, asked for the recipe. Joy then made the recipe the next night for her game night with friends. It was a hit.
And now it has spread to me. As I type, my home is filling with the comforting aroma of a dinner that will be ready to eat the moment I shut the door and kick off my shoes. And the best part? It was super easy, just a matter of layering ingredients in the Crock Pot and turning the heat to low for a couple hours.
Here's the recipe for your own purposes, should you choose to accept.
Salsa Chicken
Ingredients:
-4 chicken breasts
-1 packet of taco seasoning
-2 cans cream of mushroom or cream of chicken soup
-1 large jar of salsa
1. Place the chicken in the slow cooker. Sprinkle with taco seasoning. On top of the chicken, mix soup and salsa until well blended. Cook on low for 6 hours.
2. Once fully cooked, shred chicken with a fork and serve.
Courtney serves her Salsa Chicken over rice, whereas Joy chose to serve hers scooped in buns, pulled pork barbecue style.
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