Crockpot Chicken Mexicana
  • 1 medium onion, chopped
  • 2-3 cloves garlic, crushed/chopped
  • 2-3 Tbl olive oil (I use extra virgin)
  • 1 pound boneless, skinless chicken breasts
  • 1 15oz can tomato sauce
  • 1 cup salsa/picante sauce (I use Pace)
  • salt and pepper to taste
  • 8 oz cream cheese
  • 1 6oz can tomato paste (optional)
  • Sour cream
  1. Saute onion and garlic in skillet with olive oil. Remove and place in crockpot with tomato sauce and salsa/picante sauce. Meanwhile, brown chicken breasts in skillet. Put chicken in crockpot with other ingredients; salt and pepper to taste.
  2. Cook on low if you have all day or high if just a few hours. Chicken breasts will become tender enough to shred/fall apart easily. Remove chicken. Add cream cheese and tomato paste and stir until cheese melts. The tomato paste isn't critical--it just helps make the sauce nice and thick. Return chicken to pot shredding it as you do. Heat through. Serve with generous dollops of sour cream. Serves 4-6 depending on how hungry you are.