Bake for 15 minutes at 425°.
- 1 lb of ground beef/turkey/chicken
- 1/2 yellow onion
- Minced garlic
- Taco seasoning
- Cayenne pepper (optional)
- Hot sauce (optional)
- 14 oz can of diced tomatoes (I bought a can which also had jalapeños)
- 4 oz can of diced green chiles
- Romaine lettuce
- 1-2 Avocados
- Throw your protein in a pan over high-ish heat.
- While the meat is cooking, dice up the onion.
- When the meat is browned and cooked through you can drain out any grease if you want. I leave it in.
- Add some minced garlic, taco seasoning, and the diced onion. How much? Up to you. :-) I have a big container of taco seasoning so just sprinkled some around. Most people will probably use a packet from the store. I have minced garlic in a bottle, so I gave it 3 little squirts, which was maybe a teaspoon.
- Add some cayenne pepper and/or hot sauce if you want. I didn’t measure.
- Mix it all together and cook until the onion becomes translucent.
- Add the tomatoes and green chiles.
- Cook for another 5-7 minutes to let all of the flavors combine.
I ate mine on a bed of romaine lettuce with half of a mashed avocado on top.
I followed this Almond Butter Chicken recipe but used cashew butter instead and did double up on some of the stuff for the sauce, like the cashew butter (YUM!), the chicken broth, and a liquid aminos. I definitely recommend doing that because when mine was done, the chicken was no longer covered. It was great over the Cauliflower Rice, which is the first time I’ve tried it. I had the cabbage cooked from last night. I boiled it for about 10 minutes, drained, and then added back to the pot with butter and mixed for a couple of minutes.
I think this is the best meal I’ve ever cooked. It’s an Everyday Paleo recipe recommended by a friend. He suggested adding mushrooms, so I threw in a container of sliced Portobello mushrooms at the same time as the cabbage. On another suggestion, I added some hot sauce at the end with the spices.
Crock-Pot Salsa Chicken
- 4 boneless skinless chicken breasts
- 16-24 oz salsa (used 24)
- 1 packet taco seasoning
- 1/2 cup of shredded or chopped carrots (buying matchstick cut carrots worked great)
- 1/2 cup chopped celery (used one stalk/rib)
- 1/2 cup of well chopped sweet (Vidalia) onion
- 1 chopped hot pepper (used 2 jalapeño peppers)
- 1/2 cup chopped sweet pepper (used 1/2 of an orange bell pepper)
- Minced garlic to your taste (optional)
- 1/3 cup water (optional)
- Avocado on the side (optional)
- Sour cream on the side (optional)
- Add about 1/3 of the salsa to the Crock-Pot.
- Place chicken breasts on top of the salsa.
- Sprinkle the taco seasoning evenly over the chicken.
- Mix all of the vegetables and garlic in a bowl and then spread them out them over the chicken.
- Pour the remaining salsa over everything.
- Add the water. You can add the water to the emptied salsa jar and shake it up to get everything out. I’d probably skip the water next time I make this though because there is enough liquid from the salsa, especially if you use a 24 oz jar.
- Set the Crock-Pot to low and cook for 6-8 hours. The chicken is done when you can easily pull it apart with forks, spoons, tongs, or whatever you have handy. I had it in there for about 6 hours and 45 minutes.
- Either shred the chicken in the Crock-Pot and mix everything together, or cut the breasts into your preferred serving sizes. (As you can see in the picture, I shredded the chicken)
- Serve with some avocado and/or sour cream if you like.
Credit: Katie at Survival Fitness
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