Crockpot Salsa Chicken {Dinner Recipe}

Crockpot Salsa Chicken 1

I absolutely LOVE easy crock pot recipes that can be turn into multiple meals throughout the week. And this crock pot salsa chicken is just that.

Simple ingredients, simple instructions, simple meals… but you don’t have to keep the meals simple. Shred this chicken and use it in multiple dishes: enchilada casserole, chicken (tortilla) soup, quesadillas, rolled tacos, chicken ropa vieja (my favorite) and more!

And with a fridge full of yumy salsa from Wholly salsa how could I not make this? I used their mild salsa for this dish but am excited to try changing up the flavors with the pineapple or red pepper mango flavors too.  [Read more…]

Chicken with Creamy Sun Dried Tomato Sauce {Dinner Recipe}

Chicken with Creamy Sun Dried Tomato Sauce

When I can prepare a meal that is both delicious and quick to make then not only have I found a winner but I’ve found a winner that deserves a spot on our monthly line up!

This dish not only creates an all in one meal (where each component is layered together… grains, veggies, meat, etc) it’s a meal that you can drink wine while cooking. And any meal that includes wine both before and during dinner is a good one.

If you enjoy goat cheese you can totally sub it for the cream cheese we used. We just don’t like it in our home.

Inspiration: Annie’s Eats

Chicken with Creamy Sun Dried Tomato Sauce
  • 2 chicken breasts, pounded thin & cut in half
  • 1 tablespoon olive oil
  • 1/2 cup white wine
  • 1/2 cup chicken broth
  • 2 tablespoon sun-dried tomatoes, chopped (and drained, if packed in oil)
  • 4 ounces cream cheese
  • 1 teaspoon Italian seasoning
  • salt and pepper
  • 1 cup frozen peas
  • noodles

Boil some water and add pasta.

Sprinkle chicken breasts with salt and pepper. Heat skillet over medium-high heat and add oil. When oil is hot, add chicken breasts. Cook through, about 6-8 minutes per side, depending on the thickness. Set aside and keep warm.

Add frozen peas to pasta for last 1-2 minutes of cooking.

In the same skillet the chicken was browned in, add the wine. Cook over medium-high heat until reduced by half, being sure to scrape up the browned bits from the chicken. Add the chicken broth and reduce that by about half too. Add the sun-dried tomatoes and heat through.

Remove skillet from heat and stir in the cream cheese. Drain the pasta and peas. Put a piece of chicken breast over pasta and peas and top with sauce. Enjoy!

Serves 4

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