There’s a nip in the air.
After a morning full of tornadoes (Six!! Six tornadoes!!!), Oklahoma has settled down into the low 40’s. A cold front pushed in last night, bringing with it some of the coldest temps we’ve seen since April. I’m not mad about it. I prefer these cold autumn mornings.
However, like clockwork, everytime a cold front moves in for the first time of the season my body starts to give out. Is it all in my head? Probably. It never fails, though. Cold front equals cold & congestion for me. I’ve got the sniffles and the sneezes. Is there a scientific explanation for this? If there is, let me know.
Thank goodness I’ve got my crockpot willing & waiting. It’s easy to just dump something in and have a hot meal to try and clear my sinuses. Soups & stews are my go-to when it comes to my trust slow cooker. If I’m not whipping up one of those, I’m making something spicy and filling.
This recipe is the latter. It’s also one that I dreamt up by throwing anything and everything I had in my fridge. A half empty container of salsa, a wedged-in-the-back half used brick of cream cheese, and the last bits of shredded cheese lingering at the bottom of the bags later—a star was born.
If you’re like me, you may have all the toppings on hand as well. I’m a fiend for sour cream and it’s always lurking somewhere in my fridge. Those little 100 calorie packs of guacamole are usually in my crisper drawer (and if not, some fresh avocados). And when it comes to Mexican-style chicken, I cannot live without plain ol’ shredded iceberg lettuce.
That’s right. Plain, tasteless, no-nutritional value iceberg lettuce. There’s just something about the crispyness I need when I’m eating things like chicken tacos. Give me iceberg or give me death!
Clear out your fridge and make this slow-cooked piece of heaven. It really couldn’t be any easier.
Cheesy Salsa Chicken
A quick and simple entree of spicy chicken & melty cheese.
- 1 lb. boneless, skinless chicken thighs
- 1 tsp garlic powder
- 1 tsp. cumin
- 1/2 tsp. chili powder
- 1/2 tsp. onion powder
- salt & pepper
- 4 oz. cream cheese, softened
- 1 1/2 cups salsa
- 1 cup shredded cheddar cheese
- 1 cup shredded Mexican blend cheese
- Shredded lettuce, sour cream, guacamole, for serving
- Place chicken in the bottom of a large slow cooker. Season with garlic powder, cumin, chili powder, onion powder, salt and pepper. Add cream cheese, breaking apart into pieces.
- Add salsa and top with shredded cheeses. Cook on low for 5-6 hours or until chicken is cooked.
- Serve with lettuce, sour cream, and guacamole.
Place chicken in the bottom of a large slow cooker. Season with garlic powder, cumin, chili powder, onion powder, salt and pepper. Add cream cheese, breaking apart into pieces.
Add salsa and top with shredded cheeses.
Cook on low for 5-6 hours or until chicken is cooked.
Serve with lettuce, sour cream, and guacamole.