Time 1h5m Yield 6 servings. Number Of Ingredients 12 Steps:
In a Dutch oven, heat oil over medium-high heat. Sprinkle chicken with pepper and salt. Brown chicken in batches; return all to pan. Add the sweet potatoes, salsa, nectarines and seasoning. Bring to a boil; reduce heat. Cover and simmer until potatoes are almost tender, about 15 minutes., Stir in rice and water; bring to a boil. Reduce heat. Cover and simmer until potatoes are tender, about 10 minutes. Stir in parsley. Serve in bowls; sprinkle with chives.
Time 6h5m Yield 4 Number Of Ingredients 7 Steps:
Place chicken in the bottom of a slow cooker. Sprinkle with chili powder, garlic powder, cumin, and onion powder. Top evenly with salsa and green chile peppers. Cook on Low until chicken breasts are very tender, 6 to 8 hours. Shred chicken breast with 2 forks.
Time 40m Yield 2 Number Of Ingredients 4 Steps:
Place chicken breasts in an electric pressure cooker (such as Instant Pot®). Sprinkle all sides with taco seasoning. Pour salsa and chicken broth on top. Place lid on the pot and lock in place. Select the Poultry setting and set the timer for 15 minutes. Allow pressure to release naturally after the cooking time has ended, about 20 minutes. An instant-read thermometer inserted into the center of the chicken should read at least 165 degrees F (74 degrees C). Shred the cooked chicken.
Time 15m Yield 4 servings. Number Of Ingredients 4 Steps:
In a large skillet, saute chicken in oil for 3 minutes. Add green pepper; cook for 3 minutes or until peppers are crisp-tender. Stir in salsa; bring to a boil. Reduce hear; simmer, uncovered, for 3 minutes or until chicken juices run clear.
More about “one pot salsa chicken recipes”
Time 40m Number Of Ingredients 8 Steps:
Preheat your oven to 375 degrees. In a greased 9 x 13 inch pan, lay your chicken breasts down covering the bottom of the pan. Season chicken with salt and pepper. Spread 1 Tablespoon of cream cheese on each chicken breast. Pour salsa Verde over chicken and top with corn and black beans. Top with Mozzarella cheese. Bake for 30 minutes or until chicken has cooked through and cheese begins to bubble.
