Crock Pot Peach Salsa Chicken Food

CROCKPOT PEACH SALSA CHICKEN RECIPE

Steps:

• Cook chicken in crockpot on HIGH for 3 hours or LOW for 6 hours {covered}
• After 3 hours on HIGH or 6 hours on LOW, drain juices from crockpot
• Mix together Salsa and Peach Preserves
• Pour mixture over chicken, and cook on HIGH for 30 more minutes {covered}

EASY CROCK POT SALSA CHICKEN

Steps:

• Place first four ingredients in crock pot.
• Cook on low 6-8 hours.
• 30-60 minutes prior to serving, remove chicken, shred and return to crock pot.
• To serve, use chicken mixture as filling inside tortillas.
• Add desired condiments.

CROCK-POT PEACH SALSA CHICKEN RECIPE

Steps:

• Add chicken pieces to the bottom of a 4 to 6 quart slow cooker.
• Open jar of peach salsa and dump it over the chicken, spreading it around and between the chicken pieces with a rubber spatula.
• Cover and cook on LOW for 4 to 5 hours or until a meat thermometer registers an internal temperature of 165°F.
• Serve chicken pieces over cooked white or brown rice OR shred chicken meat and add to burritos, tacos or nachos.

PEACH CHICKEN (CROCK-POT)

Steps:

• Place chicken in slow cooker and add canned peaches, juice from 1 can and dried onion soup mix.
• Cook on Low for 6 to 8 hours.
• Remove chicken and cooked fruit to platter.
• Cut fresh peaches and place slices around chicken and cooked peaches for garnish.

CROCK POT SALSA CHICKEN

Steps:

• Cut peppers with disposable gloves on.
• Sprinkle chicken with garlic and lemon powder.
• Place in bottom of crock pot topped with tomatoes with green chilies and jalapeno and cayenne pepper.
• Cook on Low for 6 to 8 hours.
• Serve over cooked rice.

SLOW-COOKED PEACH SALSA

Steps:

• In a 5-qt. slow cooker, combine the first 7 ingredients; stir in 2 cups peaches. Cook, covered, on low 3-4 hours or until onion is tender., Stir tomato paste and remaining peaches into slow cooker. Cool. Transfer to covered containers. (If freezing, use freezer-safe containers and fill to within 1/2 in. of tops.) Refrigerate up to 1 week or freeze up to 12 months. Thaw frozen salsa in refrigerator before serving.

CROCK POT SALSA CHICKEN

Steps:

• In crock pot combine the following.
• Chicken breast, can of black beans, jar of salsa, can of corn.
• Cook on high for approximately 4 to 4.5 hours or until chicken is almost cooked through. (if using thawed chicken cook time will drop significantly and will probably need to be checked around 2 hours).
• Once chicken is almost cooked through removed chicken pieces and shred.
• Put shredded chicken back into crock pot and mix well. After mixing if you notice excess liquid on top skim off excess with spoon. (you dont want it runny its better a bit firm).
• Add cream cheese - cut up bar as your put it in, It helps to melt it.
• Stir occasionally to help mix cream cheese evenly and cook for about 30-40 more minutes.
• Cook Rice while the Chicken is finishing.
• When chicken is finished spoon over rice and enjoy!

CROCK POT CHICKEN SALSA

Steps:

• Place frozen or unfrozen chicken in crockpot.
• Pour one jar of salsa on top of chicken.
• Pour two drained cans of corn and two drained cans of black beans on top.
• Pour taco seasoning on top.
• Pour last jar of salsa on top.
• Add 8 oz. of water if necessary.
• Cook for 8 hours on low or 4 hours on high.
• 30 minutes prior to serving shred chicken and place back in crockpot.
• Place over rice or tortillas and add your favorite toppings!

PEACHY SALSA CHICKEN

Steps:

• Coat chicken cubes with chili powder and cumin.
• Heat oil in a heavy nonstick skillet over medium high heat. Sauté chicken 2-3 minutes, stirring occasionally until browned on all sides.
• Add salsa and peach preserves. Reduce heat to low; cover and simmer 15-20 minutes.
• Sprinkle with cilantro and serve.