A simple and incredibly versatile Mexican Salsa Chicken recipe that can be quickly turned into five very different (and super tasty!) family dinners.
I use my slow cooker all year round as I find it convenient to start dinner in the morning and have it ready at the end of a long, busy day. This Mexican Salsa Chicken recipe is a favourite with my family, and can be quickly and easily used to make casserole, pizza, burritos, pasta bake or enchiladas!
We love Mexican in our household and I have found this recipe to be a great base when creating a variety of dishes. My Slow Cooker Mexican Salsa Chicken uses 1.5kg of chicken, which once cooked shreds up beautifully and it so versatile – it can actually make several different meals using the one recipe! Scroll to the bottom of this blog to read my favourite five dinners I dish up using this one recipe.
How To Make My Mexican Salsa Chicken
I used onion, carrot and celery, however, you can add more vegetables in this recipe if you wish.
This ceramic bowl is large enough to place all the chicken breasts in a single layer.
Then I add in all the ingredients and no extra juices as the chicken will produce liquids as it cooks.
Cover and cook for 6-8 hours then remove the lid and shred the chicken. I use two forks to shred the chicken which pulls apart really easily. This salsa can then be used in HEAPS of recipes! Keep scrolling to see my five favourite ways to use this tasty salsa.Print
Turn Into 5 Different Dinner Ideas!
If you’ve got a busy week ahead of you, consider whipping up this ridiculously easy recipe on a Monday, and let it cover multiple meals throughout your week – the options are endless!
CASSEROLE – simply serve the Slow Cooker Mexican Salsa Chicken on top of pasta.
PIZZA – add Slow Cooker Mexican Salsa Chicken on top of a pizza base or on top of pita bread to make a light lunch. Sprinkle with cheese and place in the oven until cheese has melted and top with rocket. Add additional toppings if desired.
BURRITOS – top a tortilla with lettuce, Slow Cooker Mexican Salsa Chicken, capsicum, avocado and sour cream for a quick meal.
PASTA BAKE – cook 2 cups of pasta following packet directions. Stir 1/2 cup sour cream through 2-3 cups of Slow Cooker Mexican Salsa Chicken. Mix through cooked pasta. Spoon into a casserole dish, top with 1/2 cup cheese and bake in moderate oven for 20-30 minutes or until cheese has melted.
ENCHILADAS – place half a cup of Slow Cooker Mexican Salsa Chicken onto a tortilla, sprinkle 1-2 tablespoon of cheese, roll up tortilla and place in casserole dish. Repeat with desired number of enchiladas. In a small bowl, add 3/4 cup sour cream and a packet of chicken single chicken cup-a-soup dry mix (alternatively, you could use 1 teaspoon of chicken stock). Pour the cream mix over the tortillas. Sprinkle with half a cup of cheese, place in a moderately hot oven and bake for 20-30 minutes or until cheese has melted and browned, serve with salad.
LET ME KNOW WHAT YOU THINK OF THIS RECIPE! – If you’ve tried this Slow Cooker Mexican Salsa Chicken recipe, please leave me a comment below. I love to hear from people who’ve made my recipes! You can SUBSCRIBE to receive my newsletters with the latest recipes or FOLLOW ME on FACEBOOK, INSTAGRAM and PINTEREST for even more delicious food.
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