Wednesday, June 17, 2009

Crock Pot Sweet Salsa Chicken

My mom called to tell me she tried this recipe tonight and really liked the seasoning of it, but found the sauce to be really runny, so she recommends shredding the chicken and letting it cook on low for the last hour in the sauce to absorb some of it.

2 Tbsp. taco seasoning mix
8 ounces apricot jam
12 ounces salsa
1 1/2 lbs chicken pieces (4-6 pieces)

For freezing: Place all ingredients into a 1 Gallon freezer bag.

To thaw and cook: Take the bag out of the freezer the night before to thaw.

Preheat the oven to 350°F Empty the contents of the bag into a large baking dish and bake until the juices run clear (45-60 minutes for chicken pieces, or 20-30 minutes for chicken breasts).

Crock Pot: Thaw...Cook on high about 3 1/2 hours


1 comment:

  1. I made this tonight with 6-8 chicken breasts... more to freeze for later... and peach jam that I had made last year. cooked it on low for 8 or so hours.. melted apart as it cooked.. so good. had it in mi pueblo fresh tortillas... so yummy.