Salsa Chicken with Roasted Vegetables, Salad or Wrap
This chicken is perfect for a Mexican salad or wrapped in a tortilla
Equipment
- slow cooker
Ingredients
- 1 jar 16 oz., salsa or about 2 cups
- Taco seasoning
- 3-4 boneless chicken thighs or breasts {thighs are juicier}
- 1 large zucchini chopped
- 1 sweet pepper chopped
- 1/2 red onion chopped
- 2 cups cherry tomatoes
- 2 ears of cooked corn kernels cut off
- Olive oil
- Salt & pepper
- Tortillas
- Chopped lettuce
- Ranch dressing optional
- Shredded cheddar cheese optional
- Sour cream optional
Instructions
- Put chicken in a sprayed slow cooker and sprinkle liberally with taco seasoning.
- Pour salsa over chicken.
- Cook for 3-4 hours on high. Shred chicken with 2 forks in the slow cooker or remove chicken and shred then return to slow cooker to coat with sauce and keep warm.
- When chicken is almost done, place zucchini, sweet pepper, tomatoes and onions in a mound on a parchment paper lined sheet pan. Drizzle with olive oil and season well.
- Toss around to coat vegetables then spread them out into an even layer. Roast at 400 degrees for 15-20 minutes, until tomatoes have burst and squash has softened
- Fry or warm tortillas for wraps, or make into bowls** if desired.
- Place lettuce on a plate, in a tortilla bowl** or on a tortilla for a wrap
- Top lettuce with shredded chicken and sauce, then roasted vegetables.
- Optional: Sprinkle with cheese and serve with a drizzle of Ranch dressing or a dollop of sour cream.
Notes
**tortilla bowls
Find an oven safe bowl that is slightly smaller than your tortillas. Spray the bowl well with cooking oil spray. Place the tortilla in the bowl, with little folds if necessary, creating a tortilla bowl. Spray the tortilla with cooking spray and push it against the sides of the bowl so it will stick and hold it’s shape. {You can also place a smaller bowl or ball of crumpled foil inside the tortilla}. Bake at 375 degrees for 12-15 minutes until crispy and golden. You can make your bowls ahead of time if desired.