Slow Cooker Salsa Chicken

Salsa Chicken Tacos

Chicken breasts slow-cooked in salsa with black olives, red onions and pickled jalapeno until it’s so tender you can shred it easily with a fork. It’s then mixed with cheese and stuffed into taco shells or made into rice bowls you can garnish with all your favorite Tex-Mex toppings like sour cream, avocado and lettuce.

I love all those toppings but the truth is it doesn’t even need them. So flavorful, you will be just as happy eating it over some rice. As is. It’s also great for soft tacos, burritos, enchiladas or quesadillas. You can even make nachos with it.

This really is one of those crock-pot meals that doesn’t take a lot of prep. It’s fuss-free and easy. There’s no meat to brown or vegetables to sauté. Just a bit of chopping and everything goes into the pot where you can forget about it for a couple of hours while magic happens.

This dish is entirely dependent on the salsa. You have to use one you love. One that won’t let you down. One with lots of flavor.

You can spice this up as much or as little as you like with pickled or fresh jalapenos, a chipotle pepper, red pepper flakes or by using a spicy hot salsa. If you do use a salsa that’s on the hot side you can leave out the jalapenos.

Or not.

Slow Cooker Salsa Chicken Rice Bowls

Slow Cooker Salsa Chicken

Rating: 51

Prep Time: 15 minutes

Yield: 4 - 5 servings with rice or makes about 8 or 9 tacos

Slow Cooker Salsa Chicken

Chicken breasts slow-cooked in salsa with black olives, red onions and pickled jalapenos until it's so tender you can easily shred it with a fork. You can use it for tacos, rice bowls, enchiladas, burritos, quesadillas and nachos.

INGREDIENTS:

2 cups (16 ounces) salsa (I like Green Mountain Gringo or Newman's Own )
1 can (6 ounces) large black olives, sliced
1/4 cup diced red onion
2 cloves garlic, minced
1 - 2 tablespoons diced pickled jalapeno or 1 fresh, optional (omit if using a "hot" salsa)
1 teaspoon white wine vinegar
1 teaspoon chili powder
1/2 teaspoon ground cumin
1/2 teaspoon dried oregano, crushed between fingertips
1 cup finely shredded cheddar or monterey jack (or a mix), plus more for serving
1 cup corn, optional
1 pound boneless, skinless chicken breasts
coarse salt and fresh black pepper
For Serving:
1 cup dried rice, cooked
or
taco shells
or both!
sour cream, for serving
diced avocado, for serving
shredded lettuce, for serving

INSTRUCTIONS:

  1. Add the salsa, 1/4 cup water, olives, onions, garlic, jalapeno, vinegar, chile powder, cumin, oregano and corn, if using, to a 3 - 5 quart crock pot set on high. Mix well.
  2. Cut the chicken breasts in half and season well with salt and pepper. Nestle them in the sauce.
  3. Cook on high 3 - 4 hours or low 5 - 6. Remove the chicken breasts to a cutting board and shred or chop into bite-sized pieces. Taste and season the sauce with salt and pepper if needed.
  4. Mix the chicken back into the sauce with the cheese. If the sauce is watery - cook with the lid off for 15 minutes or so to evaporate some of it off.
  5. Serve over cooked rice with extra cheese, sour cream and/or avocado. Or make tacos with your favorite fixings.

Notes:

Copyright ©2013 Cinnamon Spice and Everything Nice by Reeni Pisano All Rights Reserved

http://www.cinnamonspiceandeverythingnice.com/slow-cooker-salsa-chicken-tacos-rice-bowls/

No-Knead Olive Bread with Whipped Feta Cream Cheese

No-Knead Olive Bread

Rustic peasant bread generously polka-dotted with green and black olive slices. It’s holey texture is held together by a crispy crust that is simply irresistible.

One of the best things about it is how easy and fast it comes together with no kneading at all! With 10 minutes of hands on time making homemade bread is a snap. The only hard thing about it is the wait. 8-12 hours of rise time. Don’t fret. It’s a small price to pay for not kneading.

Whipped Feta Cream Cheese

I say it’s worth every ticking minute of anticipation because springing forth from your oven will be one of the best homemade breads you ever met. In your entire life.

There’s nothing more warm and welcoming than freshly baked bread. The heady scent of yeast makes you feel all warm and fuzzy inside. I  know of no better comfort.

No-Knead Overnight Olive Bread

You can’t have a wonderful bread like this without something equally delicious to slather over it. How about fluffy cream cheese whipped up with feta? I’ll just let that sink in.

Let the feeding frenzy begin.

No-Knead Olive Bread

Rating: 51

Prep Time: 10 minutes

Cook Time: 40 minutes

No-Knead Olive Bread

Rustic peasant bread generously polka-dotted with green and black olive slices. It's holey texture is held together by a crispy crust that is simply irresistible.

INGREDIENTS:

3 cups + 2 tablespoons all-purpose flour or bread flour (or a mix of the two)
1/4 teaspoon instant yeast or 1/3 teaspoon active dry yeast
1 teaspoon salt
1 + 1/2 cups lukewarm water
1 + 1/2 cups sliced olives (I use a mix of black and green)

INSTRUCTIONS:

  1. To a large bowl add the flour, yeast and salt. Whisk together. Blot dry the olives with paper towels and add them to the flour mixture tossing to coat them.
  2. Pour the water into the bowl and stir until well combined. Cover the bowl with saran wrap and let it sit on your counter 8 - 12 hours.
  3. Lightly flour a piece of parchment or aluminum foil and turn the dough out onto it. Fold the dough over on itself a few times. It will be soft and sticky.
  4. Cover with plastic and let sit 1 hour. Preheat the oven to 450 degrees F. for 20 minutes and put a Dutch oven or other large oven safe pot with a lid into the oven to heat up.
  5. Shape the dough into a circle that will fit the bottom of your pan and lift it with the parchment carefully placing it into the bottom of the hot pot. Cover with the lid.
  6. Bake 30 minutes with the lid on then remove the lid and bake 10 minutes longer. Let cool in the pan 15 minutes then remove to a cutting board.
  7. Store tightly covered in a cool, dry place up to 4 days.

Notes:

Adapted from white Cheddar No-Knead Bread

Copyright ©2013 Cinnamon Spice and Everything Nice by Reeni Pisano All Rights Reserved

http://www.cinnamonspiceandeverythingnice.com/no-knead-olive-bread-with-whipped-feta-cream-cheese/

Whipped Feta Cream Cheese

Rating: 51

Prep Time: 10 minutes

 Whipped Feta Cream Cheese

Fluffy cream cheese whipped up with feta makes a delicious spread for home baked bread, sandwiches, crackers, toast and bagels.

INGREDIENTS:

4 ounces feta cheese
4 ounces cream cheese, bar or whipped, at room temperature
1 tablespoon extra-virgin olive oil

INSTRUCTIONS:

  1. Add the feta and cream cheese to a food processor and pulse until combined. Drizzle in the olive oil with the machine running and process until smooth, creamy and fluffy.

Notes:

Copyright ©2013 Cinnamon Spice and Everything Nice by Reeni Pisano All Rights Reserved

http://www.cinnamonspiceandeverythingnice.com/no-knead-olive-bread-with-whipped-feta-cream-cheese/

Olive Bread with Whipped Feta Cream Cheese

Cheesy Skillet Tex-Mex Rice

Skillet Tex-Mex rice with black olives, red bell peppers, corn, chili powder and sharp cheddar cheese. The moment I set eyes on this I had to have it but the technique, at first, totally scared me off. I kept coming back to it until I finally caved from wanton food lust.

The original recipe from the Kitchn tells you to crank the heat up to medium so the cheese can caramelize a.k.a. burn so you have charred black bits of cheddar cheese floating throughout your rice. Which, by the way they swear is “this side of heaven”. … 

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Mediterranean Veggie Burgers with Lemon Caper Mayo

Veggie burgers with cannellini beans, roasted red peppers, green olives, artichokes, feta cheese and fresh herbs with a bright-as-sunshine lemon caper mayo.

I’ve been making a lot of veggie burgers lately. I’m going through a phase.… 

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