Salsa Simmered Chicken Recipes

CHEESY CHICKEN AND SALSA SKILLET

Cheesy Chicken and Salsa Skillet image

Chunks of chicken simmered in salsa with corn and green pepper are blended with cooked penne pasta then topped with shredded Mexican-style cheese.

Provided by Kraft

Categories Trusted Brands: Recipes and Tips Kraft Natural Shredded Cheese

Time 30m

Yield 4

Number Of Ingredients 6

Ingredients

2 cups multi-grain penne pasta, uncooked
1 pound boneless skinless chicken breasts, cut into bite-size pieces
1 ¼ cups TACO BELL HOME ORIGINALS Thick 'N Chunky Salsa
1 cup frozen corn, thawed
1 large green pepper, cut into strips
1 cup KRAFT Mexican Style 2% Milk Finely Shredded Four Cheese

Steps:

Cook pasta as directed on package, omitting salt.
Meanwhile, heat large nonstick skillet sprayed with cooking spray on medium-high heat. Add chicken; cook and stir 2 min. Stir in salsa, corn and peppers. Bring to boil. Simmer on medium-low heat 10 min. or until chicken is done, stirring occasionally.
Drain pasta. Add to chicken mixture; mix lightly. Top with cheese. Remove from heat; cover. Let stand 1 min. or until cheese is melted.

Nutrition Facts : Calories 422.3 calories, Carbohydrate 45.7 g, Cholesterol 80.9 mg, Fat 7.5 g, Fiber 4.4 g, Protein 44.1 g, SaturatedFat 3.4 g, Sodium 861.3 mg, Sugar 5.6 g

SLOW COOKER SHREDDED MEXICAN CHICKEN

Slow Cooker Shredded Mexican Chicken image

Easy Slow Cooker Shredded Mexican Chicken simmered with Mexican spices, salsa and green chilies for amazingly flavorful chicken for tacos, burritos, nachos, soups, salads, etc. and all you do is dump and run! You NEED this in your back pocket!

Provided by Jen

Time 4h5m

Number Of Ingredients 13

Ingredients

2 pounds chicken breasts
1 tablespoon olive oil
1/2 cup mild salsa ((medium if you like spicy))
3-4 tablespoons brown sugar (**)
1 4 oz. can mild diced green chilies
1 14.5 oz. can fire roasted diced tomatoes, drained ((or regular))
1 tablespoon chili powder
1 1/2 teaspoons salt
1 tsp EACH ground cumin, garlic powder, onion powder
1/2 tsp EACH smoked paprika, dry oregano, pepper
1/2 teaspoon ground chipotle chili pepper ((optional for more heat))
1 teaspoon liquid smoke
Hot sauce to taste

Steps:

Rub chicken breasts with oil and place in the bottom of your slow cooker. Add all of the remaining ingredients except for the hot sauce. Cook on high for 2-4 hours or on low for 6-7 hours or until chicken is tender enough to shred.
Shred the chicken and let it cook on low for an additional 20 minutes to absorb some of the liquid/juices. Drain all excess liquid (see note***). Taste and add hot sauce to taste if desired.

SALSA CHICKEN RECIPE

Salsa Chicken Recipe image

This salsa chicken is so easy to make, with chicken breast that is seasoned, seared, then baked or simmered in your favorite salsa. Easy weeknight dinner!

Provided by Mike Hultquist

Categories Main Course

Number Of Ingredients 12

Ingredients

1 tablespoon olive oil
4 medium-sized chicken breasts (6 ounces each)
1 teaspoon smoked paprika
1 teaspoon garlic powder
1 teaspoon dried basil
1/2 teaspoon cayenne (optional, for spicier)
1/2 teaspoon cumin
Salt and pepper to taste
2 cups salsa (use a good chunky salsa, or use your favorite salsa)
2 medium sized tomatoes (diced (optional, for extra chunky salsa chicken))
1-2 jalapeno peppers (diced (optional, for extra chunkiness and heat))
1.5 cups shredded cheddar cheese (optional, for a cheesy version - or use another melty cheese, such as Monterrey jack or pepper jack)

Steps:

Heat the olive oil in a large skillet or pan to medium heat.
Season the chicken breasts with paprika, garlic powder, basil, cayenne, cumin and salt and pepper. Sear them in the pan a couple minutes per side to lightly brown them.
Preheat oven to 375 degrees F (190 C). Pour some of the salsa into the bottom of a large baking dish. Set the chicken breasts into the pan and cover with remaining salsa. Top with diced tomatoes and jalapeno peppers, if using.
Bake the chicken for 30 minutes, or until the chicken reaches and internal temperature of 165 degrees F (74 C) when checked with a meat thermometer.
Remove from heat, cool slightly and serve.

Nutrition Facts : Calories 538 kcal, Carbohydrate 13 g, Protein 66 g, Fat 24 g, SaturatedFat 11 g, Cholesterol 189 mg, Sodium 1310 mg, Fiber 4 g, Sugar 7 g, ServingSize 1 serving

SALSA SIMMERED CHICKEN

Salsa Simmered Chicken image

This easy-to-make recipe is a great weeknight family dish I threw together, and we enjoyed it a lot. Delicious with rice. Can also be shredded and served with tortillas.

Provided by Rebecca Marmaduke

Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes

Time 50m

Yield 6

Number Of Ingredients 5

Ingredients

6 skinless, boneless chicken breast halves
salt and ground black pepper to taste
2 tablespoons olive oil
1 (15 ounce) jar mild picante salsa
1 (14 ounce) can chicken broth

Steps:

Season chicken breasts all over with salt and black pepper.
Heat oil in a large skillet over medium-high heat. Cook chicken breasts in hot oil until browned, 4 to 6 minutes per side. Pour salsa and chicken broth over chicken, bring mixture to a boil, reduce heat to medium-low, and simmer for 15 minutes. Turn chicken over, stir salsa mixture, and continue to simmer until chicken is tender and sauce is slightly thickened, about 15 minutes more. An instant-read thermometer inserted into the center of the chicken should read at least 165 degrees F (74 degrees C).

Nutrition Facts : Calories 178.6 calories, Carbohydrate 4.8 g, Cholesterol 60.1 mg, Fat 7.1 g, Fiber 1.1 g, Protein 23.4 g, SaturatedFat 1.3 g, Sodium 812.6 mg, Sugar 2.5 g

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