Ready to upgrade your Taco Tuesday? You can whip this up together in a hurry without a lot of fuss, and it is all made possible with a little creativity and your Crock Pot! Chips and salsa is the ultimate appetizer, but I do love to enjoy salsa throughout the week. From eggs and salsa to an easy tray of nachos, there is just about nothing that salsa canโt pair with! ๐ I want to show you how I made a delicious southwest salad with flavorful lime chicken! If youโre preparing a meal for a crowd, break out the slow cooker.
You can cook large portions without a lot of work, and clean up is a breeze! This recipe is a two-part process. First, you’re going to prepare the chicken in the slow cooker. There will plenty for leftovers throughout the week! You can use the salsa chicken in a tortilla, in your favorite taco, or as a salad topping as described here.
Break out the slow cooker and toss in chicken breasts. I actually cooked from frozen, so adjust your cooking time as needed. Top chicken breasts with one full jar of your favorite salsa. I used a chunky salsa! Add four or five tablespoons of lime juice and a tablespoon of minced garlic. I chose the chunky salsa since there are big chunks of crisp onions and hand-picked jalapenos which provide the perfect flavor!
Once your slow cooker is full of your ingredients, set it to low for six hours. When you have about fifteen minutes left, you can start preparing your salad! I used a head of lettuce, spinach, and cabbage. Chop finely to make a delicious base. Top with shredded cheese, your favorite dressing, and pile on your freshly cooked salsa chicken!
Slow Cooker Salsa Chicken Salad
Try slow cooker chicken with salsa! Use it in tacos, tortillas, in a salad, or on its own!
Ingredients
Slow Cooker Chicken
- 4 boneless skinless chicken breasts
- 1 jar of salsa
- 1 tbsp minced garlic
- 4 tbsp lime juice
Salad
- 1 bag of romaine lettuce salad mix
- 1/4 cup shredded cheese
- 4 tbsp ranch
- 1 handful of pumpkin seeds
- Tortilla strips
Instructions
Break out the slow cooker and toss in chicken breasts. I actually cooked from frozen, so adjust your cooking time as needed. Top chicken breasts with one full jar of your favorite salsa. I used a chunky salsa!
Add four or five tablespoons of lime juice and a tablespoon of minced garlic. I chose the chunky salsa since there are big chunks of crisp onions and hand-picked jalapenos which provide the perfect flavor!
Once your slow cooker is full of your ingredients, set it to low for six hours. When you have about fifteen minutes left, you can start preparing your salad!
I used a head of lettuce, spinach, and cabbage. Chop finely to make a delicious base or use a pre-made salad mix. Top with shredded cheese, your favorite dressing, and pile on your freshly cooked salsa chicken!
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Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 399Total Fat: 17gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 113mgSodium: 360mgCarbohydrates: 18gFiber: 7gSugar: 4gProtein: 44g
The nutritional information here is an estimate. While I try to provide accurate information via Nutritionix, this information is provided as a courtesy and there is no guarantee that it will be completely accurate. I am not a certified nutritionist and any information sunnysweetdays.com should only be used as a general guideline.
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