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Slow-Cooker Cheesy Salsa Chicken
(16 ounce) can Old El Paso™ medium salsa OR Muir Glen™ organic medium salsa
pounds uncooked chicken breast, diced
salt to taste
cups Mexican-style cheese
cups cooked Mexican rice
Fresh cilantro for garnish (Optional)
Pour salsa in the bottom of 3-4 quart slow cooker. Place chicken breast on top. Sprinkle with a bit of salt. Cover slow cooker with a lid and cook on high for 3-5 hours, or on low from 4-6.
A half-hour before serving, open slow cooker and sprinkle cheese over the chicken. Cover tightly and cook for an additional 30 minutes with the slow cooker on high, until the cheese is melty and the salsa is bubbling. NOTE: Keep the lid tightly sealed to keep the cheese from drying out or overcooking.
Serve chicken over rice. Garnish with cilantro, if desired.
No nutrition information available for this recipe.
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