After another extended silence, I’m back with a great new recipe!
I have been struggling to find a good balance in life since I started my new job. It’s been extra hard with John off traveling for work. You see, I’ve never been one to enjoy cooking for one. I’d much rather cook for two or more. Preferably, I’d be cooking for a big old group. Working over nights has my concept of “dinner” and “breakfast” all weird too. But ever so slowly, but surely, I’m getting the hang of this. I’ve decided that the best way to handle the days I work is to find easily prepared meals in the frozen section, prepare them ahead of time, or do like I did with this recipe – break out the crock pot!
Crock pot meals can be so incredibly easy that just throwing them together and turning it on before I head to bed is a breeze. This dish is by far, one of the easiest ones I’ve ever come across. With just a very few ingredients and several hours of cooking, you get a delicious main course that is both tasty and filling.
by ME! =)
- 1 lb boneless, skinless chicken breast
- 1 cup your favorite tomato salsa
- 1/2 cup frozen chopped spinach (1 cup frozen corn works really well too)
- 1 packet low sodium taco seasoning
- Spray inside of crock pot with enough of your favorite cooking spray to coat lightly. This will greatly help with clean up later.
- Arrange chicken breast in crock pot so it fits well.
- Coat chicken breast with taco seasoning and salsa.
- Sprinkle frozen veggies around chicken.
- Turn crock pot on low and allow to cook for 6 to 8 hours.
- Serve with your favorite Mexican sides.
Serves 2 to 4 depending on how hungry you are.