This recipe is definitely a winner. It’s just two ingredients — Chicken and salsa — things I always have on hand. And it’s practically effortless, because it cooks in the Crock Pot.
More proof of its greatness? It’s tasty and versatile.
I ate some with bread and a side of Broccoli Crunch Salad for dinner Monday.
I snacked on some in a bowl, topped with extra salsa and cheese. Another day, I ate some atop an English muffin, like an open-faced Sloppy Joe. (Both of these went undocumented.)
I also made a big, delicious wrap full of veggies, chicken and cheese to take with me to work last Friday. Enjoy these pictures of the wrap in progress. They’re making me hungry for the lunch I haven’t eaten yet.
As it stands, I’ll definitely make this recipe again. The variations are limited only by imagination — and my ability to eat something only so many times before getting bored.
Next time, I’ll be making a Mexican pizza with the leftovers. I’m envisioning a whole wheat pita, some beans, cheese, lettuce and tomato.