Has anyone tried the crockpot chicken breasts with salsa recipe I see posted

[RMAMom]

I agree that the crockpot probably was to large, maybe you should try it again and double the recipe. You could freeze half and you will have a cooked meal in the freezers for another day.
I am going to try this today with skinless chicken thighs I have in my freezer and omitt the cream cheese. I will probably serve it over rice with sour cream on the side. Sounds yummy!

 

[tjmw2727]

What I remember was 4 chicken breasts; jar of salsa; can of beans; can of corn (add at the end to warm up). Cook all day on low.

I do this one but I use frozen chicken, onion and red & green peppers - the vegies keep a bit more moisture in the crock pot and the chicken is tender & juicy.

 

[HeatherC]

I think the secret to keeping any meat moist in a crockpot is to either shred or slice it about an hour before serving and put it back in pot. This way the meat absorbs all the liquids. Otherwise, I find it to be too dry.

Hope this helps!

 

[MEM]

Maybe the trick is to start the chicken off frozen.

Yes! that is what I do. If they are thawed you only need about 4 hours.

 

[MEM]

Yes, that's the secret. I buy fresh chicken and freeze it! I just made chicken, carrots and potatoes in muchroom soup today. I got the recipe here...the chicken is very moist and tender but unfortunately the recipe was not a keeper!

Try replacing the mushroom soup with an 8 ounce bottle of zesty italian salad dressing.

 

[tzolkin]

I think the secret to keeping any meat moist in a crockpot is to either shred or slice it about an hour before serving and put it back in pot. This way the meat absorbs all the liquids. Otherwise, I find it to be too dry.

Hope this helps!

I was thinking the same thing.

As soon as I read the idea of this recipe I was wondering how the meat could possibly be dry. I found a similar recipe (uses rotel, other spices, and cream cheese) and made it twice. Both times I shredded the meat up at the end and served it with the liquid. (It wasn't soupy, we ate it on flour tortillas)

My recipe was called a chicken chili so that's how it was supposed to look, but perhaps the recipe every one else is talking about calls for serving the chicken breasts whole?

 

[punkin]

I was thinking the same thing.

As soon as I read the idea of this recipe I was wondering how the meat could possibly be dry. I found a similar recipe (uses rotel, other spices, and cream cheese) and made it twice. Both times I shredded the meat up at the end and served it with the liquid. (It wasn't soupy, we ate it on flour tortillas)

My recipe was called a chicken chili so that's how it was supposed to look, but perhaps the recipe every one else is talking about calls for serving the chicken breasts whole?

I think they come out whole and you're supposed to shred them.

 

[sksjasams]

perhaps the recipe every one else is talking about calls for serving the chicken breasts whole?

I don't use a recipe...just chicken and salsa in the crockpot.

But I do serve the chicken breasts whole, with spanish rice on the side.

When I take the chicken breasts out of the crockpot and put them in a storage container, I do pour some of the salsa liquid back over the chicken to help keep it moist in the fridge ( I make enough for 2 nights of dinners).

 

[angierae]

I think the issue is definitely that the crock needs to be at least half full. I have a prety small crock (four breasts and the assorted things to go with it pretty much fills it) and I've done roasts, and chicken and all sorts of things and I have never had anything come out dry - usually the meat is swimming in juice!

 

[PrincessSuzanne]

I make a similar recipe, but I don't use the crock-pot. I just brown my chicken breast in a pan on the stove in a little EVOO. drain it, add salsa and put it in the oven for 20 miniutes, then add cheese on top and back in the oven for 5 minutes. Serve with Cheesy Rice. Takes 30 minutes at most and the chicken is always juicy.

 

[debknight]

When starting with frozen meat, do you "start" the crockpot on high and then switch to low, or do you just keep it on low the whole time?

 

[Minnesota!]

When starting with frozen meat, do you "start" the crockpot on high and then switch to low, or do you just keep it on low the whole time?

I start all my crockpot meats from frozen (stews, roasts, anything chicken), and I cook on low all day. Never use the high setting on my crockpot, honestly..

 

[ceecee]

I start all my crockpot meats from frozen (stews, roasts, anything chicken), and I cook on low all day. Never use the high setting on my crockpot, honestly..

 

[pixiewings71]

I start all my crockpot meats from frozen (stews, roasts, anything chicken), and I cook on low all day. Never use the high setting on my crockpot, honestly..

Me 3, although I did use the crock pot on the high setting for the first time a couple weeks ago, we were having a BBQ and I was making pulled pork, I wanted to make it the night before but ran out of time so I used the high setting for the first time, cooked the pork perfectly on the 4 hour high setting.

 

[tar heel]

A lot of those individually frozen chicken breasts are not just chicken -- they have stuff injected in them. That could be why they stay moist.

 

[ceecee]

A lot of those individually frozen chicken breasts are not just chicken -- they have stuff injected in them. That could be why they stay moist.

My chicken is fresh when I buy it, I freeze it to use in the Crock Pot. When I use fresh chicken I find it too dry unless I am home and don't have to cook it for the entire day.

 

[Pooh2]

Made this for tonights supper. Big hit!!

 

[beaucoup]

on this board all the time? Every time I've tried to cook chicken breasts in the crockpot, they came out very dry. How do these come out and what's the secret to keeping the breasts moist and tasty after 8 hours of cooking?

I make that often. I have to cook it for less time. Like somewhere in only the 4 hr range. Depends how big & if frozen etc. Its not an all day recipe at all.

DH loves salsa chicken. I mean LOVES it.

 

[princesspwrhr]

I don't use a recipe...just chicken and salsa in the crockpot.

I've been doing this for over 10 years. A friend gave me the recipe as "wet fajitas". We make it at least twice a month. If I'm home, I shred the meat as soon as it's cooked and let it simmer shredded. If I'm not home then I shred it as soon as I get home (just use two forks right in the crockpot) and leave it until dinner time. We serve it with tortillas, cheese, more veggies and black beans. We do use frozen chicken.

When starting with frozen meat, do you "start" the crockpot on high and then switch to low, or do you just keep it on low the whole time?

Low - all day.

There's only been a few times I've ever used the high setting on my crock pot. If you use high, cut the time in half. My "big" crockpot is about 12 years old and only has a high/low switch. I just got a smaller one a few months ago, it also only has a high/low switch. But I will swear to anyone who asks that that small pot gets twice as hot on low as the big one does on high! I don't even want to know what high on that one cooks like! I've learned to adjust recipes going into the small pot.

 

[beaucoup]

I too an using just chicken & just a jar of salsa. But could easily add beans, corn, onions, etc. I shred when done & serve over egg noodles.

DH loves it. I think its funny. I make him feel bad that I worked so long over dinner for 2 minutes putting chicken in & dumping in a jar of salsa & walked away.

when he deployed, I told him to tell the DFAC to make it for him. I figured they must have salsa & chicken.