Salsa chicken because chicken breast was $0.77/lb by Brewmentationator 4 Comments Brewmentationator 2 years ago So yeah. at $0.77/lb I basically couldn’t resist grabbing some skinless boneless chicken breast for this.Recipe:1 large sweet onion (rough chop and scatter on bottom of crockpot)4 lb boneless skinless chicken breasttaco seasoning (I make my own, but store bought works too)about 28 oz of peach mango salsa (bought two 16 oz containers, but reserved some for topping and chips tomorrow)garlic (however much you want)2-3 tbsp of your favorite hot sauce (I used a pineapple habanero)Cook on low for 5 hoursRemove chicken to rest for 15 minShred chicken and add too crockpot with juices for 15-30 more minFor the rice, I pulled off about 1 cup of the crockpot juices and used it to replace a cup of water in my rice cooker.When It was all done, I topped it with queso fresco and a scoop of the peach mango salsa that I saved. blondeambition18 2 years ago That pricing is INSANE!!! I pay 5-6.99/lb usually. I would stock up like crazy. Looks so tasty too! Dancingyogi111 2 years ago Damn that looks delicious! Mundane_Giraffe8894 2 years ago Making people fall in love with slow cooking, one chicken sale at a time. Brilliant!Write A CommentYou must be logged in to post a comment.
Brewmentationator 2 years ago So yeah. at $0.77/lb I basically couldn’t resist grabbing some skinless boneless chicken breast for this.Recipe:1 large sweet onion (rough chop and scatter on bottom of crockpot)4 lb boneless skinless chicken breasttaco seasoning (I make my own, but store bought works too)about 28 oz of peach mango salsa (bought two 16 oz containers, but reserved some for topping and chips tomorrow)garlic (however much you want)2-3 tbsp of your favorite hot sauce (I used a pineapple habanero)Cook on low for 5 hoursRemove chicken to rest for 15 minShred chicken and add too crockpot with juices for 15-30 more minFor the rice, I pulled off about 1 cup of the crockpot juices and used it to replace a cup of water in my rice cooker.When It was all done, I topped it with queso fresco and a scoop of the peach mango salsa that I saved.
blondeambition18 2 years ago That pricing is INSANE!!! I pay 5-6.99/lb usually. I would stock up like crazy. Looks so tasty too!
Mundane_Giraffe8894 2 years ago Making people fall in love with slow cooking, one chicken sale at a time. Brilliant!
4 Comments
So yeah. at $0.77/lb I basically couldn’t resist grabbing some skinless boneless chicken breast for this.
Recipe:
1 large sweet onion (rough chop and scatter on bottom of crockpot)
4 lb boneless skinless chicken breast
taco seasoning (I make my own, but store bought works too)
about 28 oz of peach mango salsa (bought two 16 oz containers, but reserved some for topping and chips tomorrow)
garlic (however much you want)
2-3 tbsp of your favorite hot sauce (I used a pineapple habanero)
Cook on low for 5 hours
Remove chicken to rest for 15 min
Shred chicken and add too crockpot with juices for 15-30 more min
For the rice, I pulled off about 1 cup of the crockpot juices and used it to replace a cup of water in my rice cooker.
When It was all done, I topped it with queso fresco and a scoop of the peach mango salsa that I saved.
That pricing is INSANE!!! I pay 5-6.99/lb usually. I would stock up like crazy. Looks so tasty too!
Damn that looks delicious!
Making people fall in love with slow cooking, one chicken sale at a time. Brilliant!