• Lisa Jarvis

Crock Pot Mexican Chicken


Need an easy and delicious dinner idea? Try this yummy dish! You literally start with chicken breasts and a jar of salsa.. let that cook in the crock pot and then top with sautéed peppers and onions, and cheese. You can’t get much simpler than that!


Here’s what you need:

4 boneless, skinless chicken breasts

1 jar of your favorite salsa

salt to taste

1 T olive oil

1 onion sliced

1 green bell pepper sliced

1 red bell pepper sliced

1 cup shredded Monterey Jack cheese


Place the chicken in the crock pot. Salt lightly to taste. Pour the salsa over the chicken and cook on low for 4-5 hours or on high for 2-3 hours, or until fork tender but not falling apart.

When the chicken is done, sauté the pepper slices and onions in the olive oil until soft. Remove the chicken from the crock pot, spooning extra salsa on top. Top with the pepper mixture and the cheese. It should melt on the warm peppers, or you can put them in the oven on 425 for just a few minutes until it is melty. Serve with pico and fresh cilantro if you’d like! Enjoy!


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