Well, we are back from Disney World. We ate a lot, although the food wasn't very good, and walked even more. Even though I wasn't watching what I was eating while on vacation, I still managed to lose about 1.5 pounds. Must have been all the walking and 85 degree weather!
Now that I am back from being a glutton, it's back to cooking healthy. The recipe below has been going around The Nest for quite some time, but I haven't made it before now. I can't believe I haven't tried it before! It is seriously my new favorite recipe. It was absolutely delicious, and believe it or not: Healthy! Depending on the type of soup and sour cream you use, it's very low in fat but it delivers on taste, that's for sure.
I can't rave about this one enough. The chicken was perfectly cooked, it had the right amount of zip from the salsa, and it was creamy! I might have to hide the leftovers from my husband, otherwise, I won't get any of them.
Introducing: Salsa Chicken! This is sure to become a regular visitor at my house.
I used three chicken breasts because they were so big, and then cut them in half (the recipe makes 6 servings). If you prefer a spicier dish, I would recommend medium or hot salsa instead of mild. I served it over white rice, but brown rice, egg noodles or another pasta would work well also.
What could be easier than dumping all the ingredients in a crockpot? Well, nothing really. This truly is an easy dinner, and very very delicious!
Slow-Cooker Salsa Chicken
from: Spark People
4 bonless, skinless chicken breasts
1 cup salsa
1 package taco seasoning
1 can reduced fat (98% fat free) cream of mushroom soup
1/2 cup reduced fat sour cream
1 comments:
OK, I went to the store to get all the ingredients for Salsa Chicken. I am going to make it for dinner on Wednesday (tomorrow is St. Patty's Day corned beef and cabbage night). Hopefully it will turn out as yummy as yours was!
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