Slow Cooker Salsa Chicken

Slow cookers are such a magical convenience when it comes to cooking. What other appliance can you randomly throw in five ingredients, leave for the day, and when you come home dinner is ready.  I have such wonderful memories of my mom’s crockpot as a frequent week night participant in the cooking process.  On the other hand, I hate my crockpot.  I can’t say that it doesn’t work, it just works a little too well. #thingsarenotmadeliketheyusedtobe  Six hours on ‘warm’ and my chili is a blackened blob caked to the bottom. That may be a bit of an exaggeration (but not too far off).  The ideal cooking time for my crockpot is about 4 hours on low, hardly a throw-it-in-and-leave-for-a-nine-hour-work-day type thing.  I have every intention of getting a new one, but that intention has been lingering for almost three years so its probably not going to happen anytime soon.  Now say, completely hypothetically, that you had a crockpot meal planned but then overslept and now need it ready in two hours.  This little quirk of my crockpot dearest is now completely useful.

Slow Cooker Salsa Chicken

Slow Cooker Salsa ChickenRecipe from Semi Homemade Mom

Ingredients

4 boneless, skinless chicken breasts (frozen is fine)
1 cup salsa
1 can condensed cream of chicken soup
1 packet taco seasoning
1/2 cup sour cream
6 tortillas

Directions

Place chicken in the bottom of your slow cooker. Sprinkle taco seasoning on chicken. In a bowl, combine soup and salsa. Pour over chicken. Cook on high 4 hours. Shred chicken with two forks and stir in sour cream. Serve on tortillas or as desired.
After two hours on high lunch is served.  The chicken went from frozen to juicy perfection.  Great flavor and a snap to prepare. This is a perfect meal for a busy weeknight or lazy Sunday lunch.

Chicken Gyros

On the menu for tonight? Chicken Gyros.  This recipe is awesome.  So awesome, in fact, that this is the second week in a row that it’s presence is gracing our kitchen.  I never make the same meal two weeks in a row.  Its THAT good!  However, if you are not particularly fond of garlic this recipe may not be for you.  Or you could cut back on the amount of garlic you use.  Hmm, I don’t think I have ever put “cut back” and “garlic” in the same sentence.  Unless, maybe, there was a “do not” in front of it.

To maximize the taste of this recipe it is best to make the sauce and marinade the day before so the flavors can blend.  Plus, the little extra effort the day before makes the fact that you can now have a fabulous meal on the table in about 5 minutes absolutely priceless!  If you are one to plan ahead, this is great for those days when you have places to go and don’t want to sacrifice a good dinner.

The ingredients are pretty simple and used in both the tzatziki sauce and marinade, which helps with groceries (I hate buying a 2 cup container for 1 Tablespoon of an ingredient), plus there are a lot of pantry basics.

Chicken Gyros

Recipe from The Girl Who Ate Everything

Ingredients

Tzatziki sauce:
Chicken Gyros1 cup plain Greek yogurt (I used regular plain yogurt)
1 regular cucumber, peeled and seeded
1 teaspoon minced garlic
1 teaspoon white wine vinegar
Salt and pepper
Squeeze of fresh lemon juice
Extra virgin olive oil

For the chicken:
2 teaspoons minced garlic
Juice of 1 lemon (2-3 Tablespoons)
2 teaspoons red wine vinegar
2 Tablespoons extra virgin olive oil
2 heaping Tablespoons plain Greek yogurt
1 Tablespoon dried oregano
Salt and pepper
1 1/4 lbs. boneless, skinless chicken breasts

Pita bread
Fresh tomatoes, seeded and diced
Red onion, sliced thin

Directions

Shred the cucumber or chop in food processor. Wrap in a towel a squeeze to remove as much water as possible. Mix together the yogurt, shredded cucumber, garlic, white wine vinegar, salt and pepper to taste, and lemon juice. Drizzle lightly with olive oil.

Refrigerate for at least 30 minutes before serving to allow the flavors to meld.

To prepare the chicken, combine the garlic, lemon juice, red wine vinegar, olive oil, yogurt, oregano, and salt and pepper to taste in a medium bowl. Whisk together until mixed well. Add the chicken pieces to the bowl and mix well to coat. Cover and refrigerate for about 1 hour.

Cook the chicken as desired, either in the skillet or with the broiler. Once the chicken is completely cooked through, transfer to a plate and let rest for 5 minutes. Cut into strips. Heat pitas. Top with chicken, tzatziki sauce, diced tomatoes and sliced onions. Serve immediately.

Throw together a greek pasta salad with fettucini, olive oil, tomatoes, red onions, black olives and feta cheese and you are ready to serve.  Yum!