Tuesday, October 14, 2014

Easy Creamy Crockpot Salsa Verde Chicken

Easy Creamy Crockpot Salsa Verde Chicken

  • 4 pounds boneless skinless chicken breasts (about 5-6 large)
  • 1 teaspoon ground cumin
  • 1 teaspoon garlic powder
  • 8 ounces cream cheese, cubed
  • 2 cups salsa verde (I love Trader Joe's)
  1. Add chicken to the crockpot, and then top with seasonings, cubed cream cheese, and salsa.
  2. Cover and cook on low for 6-8 hours.
  3. Shred the chicken with two forks. Use a whisk to mix the remaining sauce in the crockpot. The cream cheese may look a little lumpy, but it will smooth out as you stir.
  4. Add the shredded chicken back to the crockpot. Cook on low for another half hour to allow the chicken to absorb the creamy salsa verde sauce. I usually turn my crockpot to the "warm" setting at this point. The sauce will thicken up slightly as it cools.

Glazed Apple Cinnamon Oatmeal Bread

Glazed Apple Cinnamon Oatmeal Bread

  • 1 3/4 cups all purpose flour
  • 1 cup old fashioned oats
  • 1/4 teaspoon salt
  • 1 1/2 teaspoons cinnamon
  • 1 1/2 teaspoons baking powder
  • 1 cup sugar
  • 3/4 cup vegetable oil
  • 2 eggs beaten
  • 1/2 cup plain nonfat Greek yogurt
  • 1 cup applesauce
  • 1/2 teaspoon vanilla
  • 2/3 cup powdered sugar
  • 1/4 cup applesauce
  1. Preheat oven to 350 degrees, and grease two loaf pans. I used two 1.5 quart Pyrex glass loaf pans.
  2. In a large bowl, mix by hand flour, oats, salt, cinnamon, and baking powder. Set aside.
  3. In another bowl, mix sugar, oil, eggs, yogurt, applesauce, and vanilla, then stir into dry ingredients by hand until just combined.
  4. Divide batter between the two loaf pans and bake for 43-45 minutes, or until a toothpick inserted into the center comes out clean.
  5. Remove from the oven and whisk together the powdered sugar and applesauce for the glaze.
  6. When the bread has cooled for a bit, remove from the pan onto a cooling rack and spoon the glaze over the top. Allow the glaze to set before slicing.

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