Slow Cooker Cheesy Salsa Chicken

By Coppermouse

Ingredients

• 1 (16 ounce) can Old El Paso OR Muir Glen Medium Salsa
• 1 1/2 pounds uncooked chicken breast, diced
• salt to taste
• 2 cups Mexican-style cheese
• 2 cups cooked Mexican rice
• fresh cilantro for garnish (Optional)

Preparation

Step 1

Pour salsa in the bottom of 3-4 quart slow cooker. Place chicken breast on top. Sprinkle with a bit of salt. Cover slow cooker with a lid and cook on high for 3-5 hours, or on low from 4-6.

2. A half-hour before serving, open slow cooker and sprinkle cheese over the chicken. Cover tightly and cook for an additional 30 minutes with the slow cooker on high, until the cheese is melty and the salsa is bubbling. NOTE: Keep the lid tightly sealed to keep the cheese from drying out or overcooking.

3. Serve chicken over rice. Garnish with cilantro, if desired.