What's for Dinner: Chicken Con Salsa (3-Ingredient Crock-Pot Recipe)

How many of you make time to sit around the dinner table in the evening as a family? It took us a while to get to the point where we were doing it every night. Here is one of our family meals that we enjoy together.

I honestly do not remember where I learned this recipe and I have not been able to find anything like it anywhere. The hubby and kids really enjoy it on those random occasions that I make it and I have no idea why I do not make it more often. It is such a simple recipe with only 3 ingredients and served over rice it is so yummy! Maybe because I am not a huge fan of touching raw chicken, let alone chicken with the bones still in them.

I call this Chicken Con Salsa, mostly because it is just chicken, salsa and corn. Serve over rice and it's complete! I've even frozen ahead and made later!

Chicken Con Salsa

(a 3-Ingredient Fix-it and Forget-it Recipe)

Ingredients:

1 package of bone-in chicken thighs (approx 1.5lbs or 9 thighs)

32oz Herdez Salsa, I use mild/medium but you can use whatever heat you prefer

1 lb frozen corn

Directions:

remove the skin from the thighs. I also prefer to remove most the fat as well. (don't forget to wash your hands after handling the raw chicken!)

place chicken bone side down at the bottom of your crockpot

cover with salsa

pour in corn

cover and cook on low for 4.5-5 hours or until chicken is cooked through (it is suggested that chicken reaches internal temperature 180°F) It will literally be falling off the bone!

Prepare rice according to package directions either on the stove or in a cooker when you have that amount of time left for the crockpot (i.e. I start the rice with 30 minutes left as that is how long it takes to cook 3 cups in the cooker) 

Serve over cooked rice and enjoy!

and then get seconds and not worry about presentation...

I use a 7qt crockpot. you can divide the recipe in half if you have a smaller one.

*update* here is a printable 5x7 recipe card so you can easily access this recipe whenever you need! Just click on the picture!

click here to download the card

Try it! What did you think?

Happy cooking!

What's For Dinner: Tuna and Rice Casserole {Recipe}

I have never really been a fan of tuna casserole. I don't really like tuna all that much. It's fish. I don't like fish. And, everyone always puts peas in their tuna casseroles. I don't like peas. 

I found a tuna and rice casserole that had a bunch of veggies in it not just peas, and then (isn't that how it always goes) could not find it again later! This was before pinterest. I had to figure out a casserole that we, meaning hubby and I, would eat. But since little man likes peas, it had to have peas. Luckily he is not the picky one. So after much trial and error, here is the recipe!

Tuna and Rice Casserole

Ingredients:
7oz tuna drained
1 cup rice uncooked
1 can cream of mushroom or cream of chicken soup
2 small potatoes
1 cup chopped broccoli
1 cup chopped cauliflower
1/2 cup chopped carrots
1/4 cup chopped celery
1/4 cup peas
1/4 cup sour cream
1 1/4 cups milk
1/2 cup shredded cheddar cheese (divided into 1/4 cups)
1/2 tsp oregano
2 tbs black pepper (I like a lot, Season to your taste)

Directions:
1. Clean and chop potatoes into small bite size pieces.

2. cook rice and steam potatoes. I add a small amount of butter and about 1/2 tsp pepper to the water.

I love my rice cooker. Probably the best investment I made when I moved out. It has a steamer to use with the rice cooker! They don't sell my model any more. I bought it at Mervyn's before they were even saying they were going to go out of business. But they have more up to date ones like this Aroma 3-Cup (Uncooked) 6-Cup (Cooked) Rice Cooker and Food Steamer, White (affiliate) version. And it comes in black and red too!

3. Use this time to chop veggies

4. preheat oven to 375

5. Add veggies to a casserole dish. I like my Pyrex Bakeware 2-Quart Casserole Dish with Lid (affiliate). Then the soup, milk (I use the can to measure out the milk) and sour cream. mix in the sour cream. then add tuna and spices. It's easiest to stir and mix in this order. I am a messy cook and I make the smallest mess this way. ;)

6. Stir in rice. and 1/4 cup shredded cheese.

7. Top with the remaining shredded cheese.

8. Bake, covered, for 40 minutes or until bubbly and heated through. Don't worry about the cookie sheet underneath. I cook everything in the oven on a cookie sheet when the bottom rack is not covered in foil.

I let the casserole cool uncovered for about 5 minutes before I dish it out for hubby and I. I dish it out for the kids to cool faster.

Enjoy!