Crockpot Cheesy Salsa Chicken
16-oz jar medium chunky salsa
small sweet onion finely diced
boneless skinless chicken breast
cut into 1-inch pieces
plus additional as needed to thicken the sauce
shredded Colby-Jack cheese
Cooked Spanish Rice or cilantro-lime cauliflower rice
Spray the bottom and sides of a 6-quart slow cooker with cooking spray.
Spread the salsa on the bottom of the slow cooker. Sprinkle with 1/2 of the onion.
Place the chicken pieces in a plastic bag and drizzle with oil. Add the taco seasoning, cumin, garlic salt and lemon pepper. Seal the bag and toss until evenly coated.
Arrange the seasoned chicken over the salsa. Sprinkle with remaining onion.
Cover and cook on low for 4-6 hours on low or on high for 2-3 hours.
During the final 30 minuted of cooking, uncover, stir and thicken the sauce using the tomato paste. Stir until the tomato paste has dissolved. Use more or less to your taste.
After thickening, sprinkle with shredded cheese. Cover and continue to cook until melted.
Serve over cooked rice or cauliflower rice with fresh
pico de gallo
and sour cream, if desired.
Sodium content of taco seasonings vary wildly from brand to brand. You may need to adjust the amount of garlic salt in the recipe based on the type used.