Monday, March 28, 2011
Whole30 Day 14 - Dinner
Slow-cooker salsa chicken
4 boneless, skinless chicken breasts (I used frozen chicken breasts, not thawed.)
1 cup salsa (I used a whole jar of Muir Glen mild salsa)
1 package reduced sodium taco seasoning (I used 1/2 TBSP homemade seasoning listed below.)
1 can reduced fat cream of mushroom soup (condensed)(I left this out)
1/2 cup reduced fat sour cream (I used coconut milk instead)
Add chicken to slow cooker.
Sprinkle taco seasoning over chicken.
Pour salsa and soup over chicken.
Cook on low for 6 to 8 hours.
Remove from heat and stir in sour cream.
1 tablespoon chili powder
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon crushed red pepper flakes (left this out, didn't have any)
1/4 teaspoon dried oregano
1/2 teaspoon paprika
1 1/2 teaspoons ground cumin
1 teaspoon sea salt
1 teaspoon black pepper
In a small bowl, mix together chili powder, garlic powder, onion powder, red pepper flakes, oregano, paprika, cumin, salt and pepper. Store in an airtight container.
I also had leftover roasted carrots and peas with it.
I have made this before using the original directions and packaged low sodium taco seasoning and it was really good, we've made it a few times. I was a little nervous making changes, especially leaving out the soup and replacing the sour cream with coconut milk, but it was still really good. I loved using lettuce leaves as the taco shells. Every time we have made this before we have eaten it as tacos or nacho topping. I meant to chop up some olives as topping but I didn't have time.
Either way, really good and I have yummy leftovers and will definitely make this again. Finally something to do with chicken!