Easy Crockpot Chicken, Salsa, and Rice
This meal is super easy, delicious, and cheap! It's great for people on the go. I make this dinner throughout the work week. I get up in the morning before work, dump the ingredients in the crockpot, and go! It's done by the time you get home from work!
This meal is super easy, delicious, and cheap! It's great for people on the go. I make this dinner throughout the work week. I get up in the morning before work, dump the ingredients in the crockpot, and go! It's done by the time you get home from work!
- Carbohydrate 138.99175 g
- Cholesterol 65.77055 mg
- Fat 2.704129 g
- Fiber 9.38000000566244 g
- Protein 40.91923275 g
- Saturated Fat 0.68133675 g
- Serving Size 1 1 Serving (587g)
- Sodium 2017.708375 mg
- Sugar 129.611749994338 g
- Trans Fat 0.46333675 g
- Calories 749 calories
Step-by-step
- Place 1 package of boneless skinless chicken breast in crockpot (I usually use a package that has 3 chicken breast in it because I only make it for my boyfriend and I but you can use more as needed. )
- Open 2-3 jars of salsa I like to use Tostios salsa (medium ) but any salsa of your liking is fine you can add as many jars as you like but no less then 2 jars I like 3 jars because I like more salsa to cover my rice.
- Dump all the salsa on top of the chicken and cook in the crockpot on low for 6-8 hours. The salsa is great because it keeps the chicken nice and moist!
- About 15-20 minutes before you are ready to eat cook a big batch of white rice or however amount you and your family may need follow cooking direction from the rice packet.
- When rice is done put rice on plate and place chicken and salsa on top of the bed of rice and serve.
Timing the starch to finish simultaneously with slow-cooked proteins prevents mushy grains and dry meat. Cooking white rice requires roughly 15 to 20 minutes on the stovetop, meaning the grain must be initiated precisely while the shredded poultry rests off the heat. Boneless, skinless chicken breasts left in a ceramic slow cooker insert for six to eight hours on the low setting will reach an internal temperature exceeding 165 degrees Fahrenheit, at which point the muscle fibers easily separate into tender strands under the tines of a fork.
Acidic components in jarred salsas, primarily derived from tomatoes and vinegar, act as natural tenderizers during long cooking cycles. Pectin and connective tissues break down as the pH drops, softening the chicken while moisture from the vegetables prevents the meat from drying out. Using two to three jars ensures adequate liquid volume for the 4-quart slow cooker vessel to maintain safe simmering temperatures without scorching the bottom.
Storing leftover shredded chicken and salsa in an airtight glass container within the refrigerator for up to three days preserves food safety and texture. Reheating the mixture requires adding two tablespoons of water per cup of meat to reconstitute the sauce before microwaving at medium power or warming on a stovetop over medium-low heat. Swapping the standard white rice for long-grain brown rice increases the required simmer time to 45 minutes, altering the kitchen workflow significantly.
