Recipe: Creamy Salsa Chicken

OK, so for this recipe you need a slow cooker, so I’m sorry if you don’t have one. You should go get one. Because they’re fabulous.

Basically, this is one of the simplest, best things we’ve made in my house recently. My sister put it together for us and I wanted to share it.

Leftovers for lunch! I’m sorry it’s a bad picture…

Creamy Salsa Chicken

(serves 8, Weight Watchers Points – 4)

Ingredients:

1 1/2 pound of boneless chicken breasts

1 jar of salsa, medium heat

1 8oz stick of cream cheese (for this we used Philly 1/3 less fat)

Steps:

1. Put the chicken into the slow cooker.
2. Cover it with the jar of salsa.
3. Add in the cream cheese in chunks over the chicken.
4. Turn the cooker on high and cover for 4 hours. When you check on it stir it so that as the cream cheese melts it melts into the salsa.
5. The chicken is done when it can be easily shredded and mixed into the salsa, cream cheese toping.
6. This should take around 6 hours.

When this is all done you can do pretty much anything with it. You can put it on top of a bed of lettuce like I did in my photo or you can make chicken tacos or use it as a base to a casserole.

If making a salad for it we added chopped bell peppers, cucumbers, iceberg lettuce, avocado and shredded cheese, but you can have what ever you like in yours.

The chicken is best if its warm, but it keeps well in the fridge and can be eaten cold if you’re in a rush.

Enjoy!!