Slow Cooker Pollo en Salsa Picante Rojo

This recipe has been on my weekly planner for a while now. I kept postponing it because I kept forgetting to thaw out the darn chicken. Then it occurred to me – why thaw the chicken?

Okay, so thawed chicken could cook in about 6 to 8 hours, but my chicken could easily be in the slow cooker much longer. Typically, from my first cup of coffee in the morning to my guys coming home at the end of their day could be more in the neighborhood of 10 to 12 hours. Even now, as a retired lady of leisure, my day begins before the sun has rolled out of bed. I’m not sure why my internal clock feels 5 AM is an appropriate time to start the day. I will admit, rising early gives me quiet time in the morning before my guys wake up. I can make coffee, pack lunches and check on the news of the day before the craziness of life comes crashing in.

Frozen chicken would be just fine. Plus one for this easy, delicious dish. Experience has taught me to use as little additional liquid as possible when cooking in a crock pot. (Remember, the lid of the pot will add condensation to the contents, and unless the additional liquid is packed with flavor, the condensation will only dilute the end result). Omitting the water in the original recipe meant using only two ingredients. Another plus for this dish. Put chicken in pot, cover with salsa. Yeah, that I could easily do – even in my sleep!

The results were wonderful! The chicken was falling apart tender and packed with salsa flavor. Yeah, this is one recipe I’ll be serving up again and again. Add a few simple dishes such as rice, beans and warm tortillas and you’ll have the authentic yummy goodness of your favorite Mexican Restaurant without leaving home. Now if I could get someone else to clear the table and wash the dishes. Oh wait – I’ve got Kiddo and Hubby for those little chores – so in my book this is a really awesome meal.

So, are you ready for this recipe? Unbelievably easy.

Slow Cooker Pollo en Salsa Picante Rojo
16 oz. Prepared Salsa, medium or spicy
4 Chicken Breasts, boneless, skin removed (frozen is fine)

Place FROZEN chicken breasts in slow cooker. Pour the salsa on the chicken. Cover and slow cook on LOW for 10-12 hours.

Serve chicken with your favorite south-of-the-border sides or shred for tacos. (If serving as tacos, I’d add another breast for good measure).


Author: Rosemarie's Kitchen

I'm a wife, mother, grandmother and avid home cook.I believe in eating healthy whenever possible, while still managing to indulge in life's pleasures.

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