Slow Cooker Salsa Chicken with Lime and Melted Mozzarella




2 cups mild or medium salsa, simmered to reduce to 1 cup
4 boneless, skinless chicken breasts, trimmed and cut in half lengthwise
salt and fresh ground black pepper, for seasoning chicken
2 T fresh-squeezed lime juice (or less if you’re not that into lime)
1 cup grated low-fat Mozzarella




Put 2 cups of salsa into a small saucepan and simmer over medium-low heat until enough liquid has evaporated that the salsa has reduced to 1 cup.  (We used medium-heat salsa which was pretty spicy after being reduced; if cooking for kids I would use mild salsa and let adults add hot sauce at the table if they want more heat.)


Trim all visible fat and undesirable parts from the chicken breasts and cut each one in half lengthwise.  Put the chicken in a single layer in a slow cooker that you’ve sprayed with non-stick spray; then season with salt and fresh ground black pepper.


When the salsa has reduced to 1 cup, stir in the lime juice and pour the mixture over the chicken.  Cook on high for 60-90 minutes, or until the chicken is cooked through.  (Depending on how hot your slow cooker gets, cooking time may be a little more or less, but don’t cook too long or the chicken will start to shred apart.)


When the chicken is cooked through, preheat the broiler and spray a small glass casserole dish with non-stick spray.  Use a slotted turner to lift out chicken pieces with whatever salsa clings to the chicken and arrange in a single layer in the casserole dish.  Then use a slotted spoon to scoop out the chunkier parts of the salsa and spoon it over the chicken.  (Just use enough so the chicken is well-covered with chunky salsa; leave the more watery salsa in the slow cooker.)


Sprinkle 1 cup grated low-fat Mozzarella over the chicken and put the dish under the broiler until the cheese is melted and starting to lightly brown.  (This will be about 5 minutes with most broilers, but watch it carefully!)  Serve hot, with a little low-fat sour cream to add at the table if desired.


This will keep for a day or two in the fridge.  For best results when reheating, put it in a small glass dish covered with foil and reheat in a toaster oven.  (If you must reheat it in the microwave, use lower heat so the chicken doesn’t dry out.)


from:Kalyn’s Kitchen

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