About Recipe

Crock-Pot Salsa Chicken  There’s a certain spot in my soul (and belly) for Mexican food. For me it is comfort food and “takes me away to that special place”, as the song goes. Within a few miles of my house I have a wide range of Mexican restaurants; some that are more upscale and have assortments of native cheeses, seafood and fine cuts of meat, and on the other end of the spectrum the taco shops that for just a few bucks can appease our midnight cravings of a killer burrito (extra guacamole, please!). When cooking Mexican dishes at home I also strive to make a wide range of dishes from both ends of that spectrum and most often somewhere in-between. I find Mexican food easy to work with, staple ingredients like corn, black beans, tomatoes, avocados and cheese go blend amazingly well with one-another and with ingredients of your own that you decide to sub or add in. These will make most vegetarians very happy on their own, and for carnivores this base of ingredients meshes so well with chicken, beef or steak, oftentimes you can interchange any of the three. This simple recipe has only a couple of...