Slow Cooker Salsa Chicken

Talk about an easy recipe!  Three ingredients, the slow cooker, and then finish it off in oven just to melt the cheese - can't get much better!  Not only that, but the chances you have two, if not all three of these ingredients in your pantry/refrigerator/freezer, is pretty good.

It's as easy as popping some frozen chicken breasts in the bottom of a slow cooker, dumping a jar of your favorite salsa on top, and three hours later, the chicken is ready to be topped with cheese and transferred into the oven to melt.

That's it - it's that easy.   No hidden secrets, no fancy tools.  Just a slow cooker, a baking dish, and the oven and you're left with super moist chicken with great flavor from the salsa with as much heat as you desire, covered with gooey cheese.

Slow Cooker Salsa Chicken

Slow Cooker Salsa Chicken

What You Need:

• 5 frozen boneless, skinless chicken breasts
• 1 jar salsa
• 1 c shredded Mexican blend cheese

How You Do It:

1. Spray the basin of the slow cooker with cooking spray.  Add frozen chicken and cover with salsa.
2. Cook on high 3 hours.
3. Transfer chicken to baking dish and cover with salsa.  
4. Top with cheese and bake at 400* 15 minutes or until cheese has melted.

Slow Cooker Salsa Chicken recipe adapted from Jo Cooks.