"Very quick and easy. A checker at the grocery store told me about this one. Serve on a hot bed of rice if desired." — Joyce
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skinless, boneless chicken breasts
I doubled this recipe and used my crockpot. 4 partially frozen breasts were jucy and delicious after 4 hours on low. I served it with brown rice and roasted zucchini. This is a recipe I will use again and again I am sure.
Surprisingly better than I thought it would be.
it was great, it was easy to make and my husband loved it. i added sour cream and a squeeze of lemon to mine!
I've also made this in a slow cooker with still frozen chicken breasts on low for about 3-4 hours, then shredded up the chicken with the picante sauce for a yummy chicken taco type salad or as someone else mentioned, chicken burritos. My husband likes to put the leftovers on nachos.
I have made this chicken ,without this recipe, and wanted to leave a comment. I cook mine in the oven instead of stove top. Use frozen chicken breast (in the bag), pour salsa on top, cover with foil, cook for 1 hour at 350. NEVER dry when cooked this way. If you want a little extra flavor, season with a little chili powder, cumin, and garlic before adding salsa. Not necessary but adds some great flavor. I like to slice the chicken and use for fajitas. So easy. For an Italian version use pasta sauce to cook chicken and serve over noodles. Definitely a great way to cook a great meal especially when you're short on time.
Pretty darn good. I chunked the chicken and put the dish over mexican rice and added a little sour cream on top. Just enough kick. Will make again.
Easy and delicious! I used salsa instead of picante sauce.
I'm a college student so this was very cheap and easy to make. I ended up chopping the chicken and mixing the whole mixture with a couple tablespoons of ranch dressing to use with salad to make a Santa Fe Salad...delicious
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/2 of a recipe
Servings Per Recipe: 2
Amount Per Serving
Calories from Fat: 16
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