What's Cookin'? Salsa Chicken

I've said it before when I talked about my modestly named "," but I love the crock pot in the summer. You get a great cooked meal without having to stand over the stove or use the oven.

And this is another one of those meals where, when I've avoided grocery shopping for while and the cupboards start to get empty, I still tend to have the ingredients on hand. It's as simple as putting chicken breasts in the crock pot and dumping salsa on top. Add refried beans toward the end. You can substitute those for black beans and mix in corn, too.

You can serve this over rice or as burritos. My kids will eat almost anything rolled into a burrito. It's kind of like eating anything they can dip, like last week's . And my husband, as a native New Mexican, always enjoys a good burrito (he's also always in search of great Mexican food so if you have any suggestions, be sure to post in the comments!).

Plus, this not only feeds the five of us, but there's enough left over for another meal so I use my vacuum sealer to freeze the rest and then it's another meal that's as easy as defrosting!

Quick Fix

What You Need

• Chicken breasts or tenders
• Jar of salsa
• Can of refried beans
• Tortillas
• Extras: corn, rice, sour cream, guacamole

What to Do: Put the chicken breasts in the crock pot. Dump the jar of salsa on top and cook all day. When the chicken is mostly cooked, I use two forks to pull it apart. (You can also leave the chicken intact and serve it over rice or noodles). After that, I add a can of refried beans and mix it up. Then I put it on a tortilla with some fixings, roll it up and serve.