After a weekend of eating out, I was looking forward to a good, home-cooked meal last Sunday night, but my plans with family and friends left little time for grocery shopping or cooking.
I diced the chicken breasts into chunks and put them in my crockpot, covered them with about 1.5 cups of the salsa, and stirred in a can of tomato sauce. I set the crockpot on low and headed out with my friends.
When I got back a few hours later, it smelled delicious and was almost ready.
At my husband’s request, I made some sticky white rice
and served it like this for dinner:
How often do you make up a recipe?
Do you tend to go overboard at Costco?
- 1.25 pounds boneless, skinless chicken breasts
- 1.5 -2 cups mango salsa
- 15 oz can tomato sauce
- Dice chicken into large bite-size pieces and place in bowl of slow cooker.
- Cover with mango salsa.
- Stir in tomato sauce.
- Set slow cooker to LOW and cook for six hours.
- For a less saucy dish, use an 8 oz. can of tomato sauce.