I totally made this recipe by mistake. And it just might be the easiest damn thing I’ve ever made. AND it tastes SO good! Don’t you love it when that happens? It’s like all of the stars just align in your favor some days, right?
Over Thanksgiving, my family was in town. Yes, I hosted. For the first time ever, I might add. And it really turned out great! I was (still am 🙂 ) super proud of myself. I did have some good help from my family…
But all of that to say – the Friday after Thanksgiving, we had one of my favorite Mexican food restaurants cater for us… We were done with the cooking.
My Uncle was in charge of ordering the catering and we always know when he’s in charge of something, it will be over the top! He always goes above and beyond and that means there is NEVER a lack of ANYTHING!
You can see where this is going, right? Yep – we had ALLLL the leftovers! …not just from Thanksgiving, but now from the Mexican restaurant! And, Mo and I are the only ones who live in Dallas out of this side of my family so we ended up with ALL of it!
I really dislike letting food go to waste, so I decided I’d test myself and come up with something yummy to make with all of it! We ended up with:
- a bunch-o-Salsa
- a bunch-o-chopped onion and fresh cilantro
- Roasted Brussels Sprouts
So came the birth of this recipe! …minus the brussels sprouts! I just made a few extra of those and we had them as a little side instead of chips! 🙂
Y’all!! It took me less than 5 minutes to put this together and it was SO stinkin’ good!
So, next time you’re in a pinch and need something super quick and healthy – make this your new go-to!
Hope you enjoy as much as we did!
Crockpot Salsa Chicken
- 3lbs organic chicken breasts
- 1 yellow onion, chopped
- ½ bunch cilantro, chopped
- 20oz jarred salsa
- avocado, to garnish
- fresh chives, to garnish
- roasted cauliflower rice (optional)
- Pull out your crockpot.
- Add your chicken breasts.
- Then add the rest of the ingredients on top, in any order. Stir to combine.
- Put on low for 5-6 hours or high for 3-4 hours.
- After it’s done cooking, use two forks to shred the chicken.
- Serve in big bowls on top of roasted cauliflower rice (optional) and top with cilantro and sliced avocado.