Posts
I've often been in the situation where, I want to use my Slow Cooker more often, but have left it too late in the day to put something on, for it to be ready in time for dinner - sound familiar?
I often take direction from the lovely followers on our Facebook Page, and asked what they would like to see next on the blog. They suggested I try something with chicken, as many seemed to be having issues with it; it goes stringy or pasty, either way it wasn't nice. With this in mind, I set myself a challenge to do 'something' with chicken, something where the chicken would at least, not disintegrate! I figured the issue must be, that it was cooking for too long. I wasn't completely wrong, but I did make another few discoveries too.
I love to make my own sauces, spice mixes etc. but as a busy working-mom (with another arrival imminent any day now), I do occasionally turn to a jar of this, or that; who doesn't!? I also wanted to cook something full of flavour that was not a stew/casserole, with the same old vegetable combinations of: carrot, parsnips, celery, leeks, turnip/butternut squash et al. Time to go "exotic"!
The Result: Tasty, succulent, moist chicken, that is packed full of flavour and low fat too!
Prep Time: 5mins
Cook Time: 45-65mins
Serves: 6
You will need:
800g Chicken Breast (approx. 4 Twomey's Chicken Breasts - chopped into 4/5 pieces each)
460g Thick & Chunky Salsa** - 2 small jars as shown (not a dip, proper salsa)
120g Low Fat Grated Mozarella
Juice of 1 Lime
Salt & Black Pepper
**I used a mild salsa, but use whichever heat strength you prefer.
Method:
Pour the salsa into a small saucepan, and simmer for 5mins until reduced slightly.
With some kitchen paper, grease the inside of the slow cooker with a little oil or cooking spray.
Place the chopped chicken pieces into the slow cooker, season with salt and pepper.
Mix the lime juice into the reduced salsa.
Pour the salsa mix over the chicken.
Cook on high for 45-60mins or until the chicken is cooked through.
Preheat the grill to medium.
Remove the chicken to an oven-proof dish, and using a slotted spoon scoop up the chunky pieces of salsa, and place on top of the chicken.There shouldn't be much liquid left in the slow cooker after you have removed the salsa.
Sprinkle the grated mozzarella on top of the chicken, and place under the pre-heated grill.
Cook until the cheese is melted, bubbling and just beginning to turn brown.
To Serve:
Serve with rice. Alternatively, this would be delicious in a fajita wrap with some crisp green salad leaves & sour cream.
This was a major hit in my house; everyone looked for seconds!!
