This is an adaptation of the Salsa Chicken recipe I previously posted. It is very similar but goes in the crock pot (slow cooker) to make a fabulous topping for nachos. I hoped it would turn out well … and believe me, it did. It is delicious and will become a regular in my house!
Ingredients (serves 4):
1 tbs olive oil or veg oil – and a little extra to coat the crock pot
4 boneless, skinless chicken breasts
1 packet taco seasoning (I used a reduced/low sodium variety)
2 cups salsa
shredded cheese to serve
sour cream to serve
Mix together the oil and ½ the taco seasoning in a container (preferably with a lid) that is big enough to contain the chicken breasts
Coat the chicken with the oil/seasoning mix on both sides and leave covered in the fridge to marinate for at least an hour (I actually marinated mine overnight)
Coat the inside of the crock pot (slow cooker) with a little oil then put in the marinated chicken breasts
Cover the chicken with the salsa
Bake on low for 3 hours or until the chicken comes apart easily
Remove chicken using a strainer (there will be quite a bit of water once cooked) and place in a large bowl to then pull apart with a fork
Sprinke the rest of the taco seasoning packet onto the chicken and mix through
Serve on top of some nachos, sprinkle with cheese and mircowave or bake in the oven on a medium heat until the cheese has melted
Dollop sour cream on the top and enjoy!
What do you think? If you have a go at this recipe, let me know how it turns out!