We have finally moved into our new house! We’ve been here about 3 weeks now, and it seems like things are getting settled. We still have a lot of small things to accomplish, but it’s definitely feeling like home.
Because of our moving to a new city, my commute to work got a lot longer than it was before. To make dinner a bit easier on myself, I am relying on freezer meals for a lot of our weeknight meals. That way, dinner is ready almost as soon as I get home! Soon after we moved in, I put together several dump chicken recipes and froze them to use later. (They are called dump chicken recipes because all you do is combine all the ingredients in a gallon-sized freezer bag, freeze, thaw, and then dump them into your crockpot!) My plan is to use them about once a week so we don’t get tired of them. So be on the lookout for more dump chicken recipes soon!
This sweet salsa chicken recipe is the first. It reminded me a lot of the salsa chicken I’ve made a few times, which, once you think about it, makes sense, as the ingredient list only differs by one or two. This dish had added sweetness from the apricot jam, and tasted less “thick,” probably from the lack of the cream of mushroom soup. If I had to choose, I think I still like the first salsa chicken better, but this is definitely a good alternative for something different!
Sweet salsa chicken
1.5 lbs. chicken breasts (about 2 or 3 breasts, depending on size)
12 oz. salsa
8 oz. apricot jam
1 packet taco seasoning
To freeze: Combine all ingredients in a gallon-sized freezer bag. Seal tightly, and lay flat in freezer.
To cook: Remove bag from freezer the night before, and lay flat in the refrigerator to thaw overnight. In the morning, dump the entire contents in your crockpot. Cook on low for 6-8 hours. Shred chicken and serve over rice.