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Salsa Chicken

Salsa Chicken

Again with the crazy Wednesdays! This Wednesday was the due date for my 90+ page Community Health Assessment report, and I knew that by the time I got home I would be exhausted.  Slow cooker to the rescue! I love making my slow cooker salsa chicken because it’s so flavorful and healthy, and seriously the easiest recipe! Normally I do this as tacos or a taco salad, but I wanted to switch it up.  I remembered a trip to a delicious taco restaurant in Milwaukee, Vagabond, where we had seriously the best corn dish ever!  So, I thought I would use some inspiration from that, but made in a quick and healthy way, to make this spin on corn esquites but using zucchini as well! You could use sour cream or mayo if you would prefer, but I find greek yogurt offers more bang for your buck (in terms of nutrients, and cost!), and I really like the tang.

Salsa Chicken

Ingredients

  • 1 lb chicken breasts
  • 1 jar salsa of choice
  • Salt and pepper to taste
  • 1 bag frozen corn
  • 3 zucchini, chopped into half moons
  • Romaine
  • ½ cup greek yogurt
  • 1 t chili powder
  • 1 t cumin
  • 1 t garlic salt, 1 t pepper
  • 1 T ACV
  • 1 t worcestershire sauce
  • 1 T water

Directions

  1. Season chicken, and add to slow cooker.  Top with jar of salsa, and cook on high 4 hours or low for 8.
  2. Cook corn according to directions
  3. Roast zucchini on greased baking sheet at 400 for 15 minutes
  4. Mix greek yogurt through water, then mix in corn and zucchini
  5. Shred chicken and serve on top of lettuce and with corn mixture on the side.


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