When we were expecting Noah our plan was to have a hospital birth with a nurse midwife. Since I was planning for a non-medicated birth I knew we would need to prepare ourselves well so we signed up for birthing classes. Although I am not about to tell you the whole birth story, my Crock-pot Chicken Salsa takes me right back to that pregnancy. Our birthing class was after work on Thursdays leading up to the due date. I got into the routine of relying on this crock-pot recipe for dinner on those nights when we rushed from work to birthing class and wanted to get in a home cooked meal. With this recipe, prep is fast and easy for a weekday morning and dinner is ready when you walk in the door after a long day. Oh, and this dinner only has six ingredients, two of which are pantry items you can keep on hand.
Crock-pot Chicken Salsa VerdePrint recipe
- 4 Servings
- Prep Time: 10 minutes
- Cook Time: 6 hours 30 minutes
- Calories: 237
Make Ahead Tips
The majority of the prep time is chopping the carrots, celery and onion. Save time by chopping your veggies the night before and storing them in a reusable container in the the fridge overnight. In the morning, simple plug in and turn on your crock-pot – pour in veggies, chicken, salsa and broth and get your day started. Dinner will be ready when you are ready to eat.
Note: The recipe calls for 18 oz (1.125 pounds) of boneless, skinless chicken breast. This allows for 4 4.5-oz portions of chicken. When buying pre-weighed and packaged chicken breast at the market, I have noticed that they are often portioned out just over a pound. Rounding up or down with your amount of chicken should not negatively affect the result of the recipe.