Friday, July 8, 2011

Creamy Salsa Chicken

My recipe swap this week was a side dish, so I decided to tackle Creamy Salsa chicken as a main dish to go with it.  I discovered Salsa Verde a couple of months ago, and we now rarely use the normal red salsa anymore.  We just think that Salsa Verde has so much more flavor than normal salsa and it is good on almost any dish that calls for normal salsa.

Creamy Salsa Chicken
adapted from Mary Ellen's Cooking Creations
  • 4 large boned, skinless chicken breast halves
  • one 16-oz. jar of slightly chunky salsa verde, as spicy as you like (Note: if the salsa is too thin, the sauce will be runny.)
  • about ½ cup heavy whipping cream
  • Queso Fresco (for flavor garnish)
  • Cilantro
Place the chicken in the crock pot and cover it with the salsa.  Cook on low for about 5 hours and then add the heavy cream and mix with the salsa in the crock pot.  Cook about 30 minutes longer.  Remove the chicken from the crock pot and garnish with queso fresco and some cilantro.

I really liked the chicken.  It was very flavorful.  Although when served with the Rice with Roasted Poblanos, Spinach and Queso Fresco, the textures are pretty similar and so it makes for a monotonous textured meal.  I'm going to make this chicken again with a different side since the chicken was so flavorful.

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