Warm and spicy small scale Slow Cooker Salsa Chicken served over rice with cilantro and lime. Recipe is scaled down to make 4 servings, enough to realistically feed 2 people.
So here I am in 2017 posting my first slow cooker recipe. I told myself for the longest time I wouldn’t own a slow cooker. Back when I worked in an office, a coworker suggested I buy a slow cooker so dinner would be ready when I got home. The idea of leaving it on all day in my kitchen while I’m not home terrified me. I know they are designed to not catch on fire, but I couldn’t be at work for 8 hours and not worry if my apartment was still standing. Fast forward to a few months ago, I needed to buy two slow cookers for a client project. That meant keeping them afterwards. Here I am with a 1.5 quart slow cooker and a 6 quart slow cooker and no idea what to do. The little one is too small to cook a meal, but it’d be ideal to keep snack foods warm, like dips and meatballs.
I wanted to use my 6 quart slow cooker for a few meals before I posted any recipes from it since I was new to the whole concept. I asked my friends which recipes I should make. One friend who is a working mom told me she makes Slow Cooker Salsa Chicken for her boys and husband. I can understand why! All you do is put everything in the slow cooker and let it cook. Once the chicken is done, you shred it. No need to pre-cut anything. I made a few adjustments from the original recipe she gave me, but the concept is the same. Serve it over rice with sour cream on top for a filling meal.
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