Mexican

Steve's variation on slow cooker Salsa Chicken is for Dinner.

Steve's variation on slow cooker Salsa Chicken takes 10 minutes to prepare.

Steve's variation on slow cooker Salsa Chicken takes 240 minutes to cook.

Steve's variation on slow cooker Salsa Chicken makes 4 servings.

The ingredients for Steve's variation on slow cooker Salsa Chicken are:

3 frozen skinless chicken breasts
1/2 package taco seasoning
1 cup mild salsa, safeway brand
1 can full fat cream of mushroom soup

for long grain brown rice:
1.5 cups rice
1 tsp. of butter
1 can reduced sodium chicken stock + water to make a total of 3 cups liquid (ratio of 1-2 rice to liquid)
1 cup chopped sweet onion
1/2 cup frozen peas
1/2 cup corn from on the cob
pepper and mrs. dash to taste

Here is how you make Steve's variation on slow cooker Salsa Chicken:

Layer chicken breasts, taco seasoning, salsa and soup in slow cooker. Cook on high for 4-5 hours. Turn to low until ready to serve. Make rice and onions 30 minutes before serving meal, add peas and corn last 10 minutes of simmering rice.Serve whole chicken breast on rice, top with sauce. Do not shred, chicken will be very, very moist!We made a fresh salad with greens, cucumber, carrots, green bell pepper and garden tomatoes. Also served same vegetables chilled with sprits of olive oil, pepper and 5 herb blend (whatever you like).$6.99 bottle of pinot noir and ice water with lemon slice.Watermelon for dessert. Nutrition info includes rice, but not vegetables.Makes 2 servings for dinner, and split the last breast to serve two for lunch.really easy to make for work too!Number of Servings: 4Recipe submitted by SparkPeople user DTHOUSTON69.

The nutritional information for Steve's variation on slow cooker Salsa Chicken is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 354.6

• Total Fat: 7.4 g
• Cholesterol: 79.9 mg
• Sodium: 1,155.0 mg
• Total Carbs: 32.6 g
• Dietary Fiber: 4.8 g
• Protein: 36.6 g

Steve's variation on slow cooker Salsa Chicken is Mexican cuisine.