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


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


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.

Black Bean Taco Pizza

When I was growing up every Friday we had pizza and watched TGIF.  It was the one meal a week that we ate in front of the tv instead of at the table (well Friday nights and lunch any time the Broncos had an early game on Sunday).  So shortly after we got married I decided that we would establish theme nights.  So now Friday night is pizza night.  Typically “pizza” for us is a frozen disc of dough, sauce, cheese, and uneven pepperoni but, with the occasional stroke of cooking motivations (rare for a Friday night,we have meals such as this.  Black Bean Taco Pizza is a fresh break from the norm and still uses convenience foods for a quick fix.  The original recipe used a homemade crust but, it’s Friday, so refrigerated crust it was.  This recipe was a snap to put together with such fresh ingredients.  Cilantro always adds such great flavor.  Yum!

Black Bean Taco Pizza

Recipe from The Poineer Woman


1 regrigerated pizza crust
1 can (14 Ounce) Black Beans
1 teaspoon Taco Seasoning
4 whole Corn Tortillas, Sliced Into Thin Strips
½ cups Canola Oil, For Frying
1 cup Grated Sharp Cheddar
1 cup Grated Monterey Jack Cheese
1 head Green Leaf Lettuce, Sliced/shredded Thin
2 whole Ripe Tomatoes, Diced
½ cups Cilantro Leaves
¼ cups Sour Cream
3 Tablespoons Hot Sauce


Pour black beans into a saucepan. Add seasonings to taste and heat up beans over medium-low heat. Use a potato masher to mash the beans to desired texture. Continue cooking/heating beans over medium-low heat, stirring occasionally, until no longer runny (should be the texture of refried beans). Set aside.

In a small skillet, heat canola oil over medium heat. When hot enough to fry, drop in the tortilla strips in batches, frying quickly and removing from oil with a fork when crisp–about 30 to 45 seconds per batch. Transfer to a paper towel-lined plate. Set aside. (I typically burn these but they are still yummy)

Place oven rack in the bottom position in the oven. Preheat oven to 500 degrees.

Spread pizza dough on an oiled baking sheet. Spread layer of refried beans all over pizza crust. Sprinkle mixed grated cheeses over the top. Place pan in the oven (in the bottom half of the oven) and bake for 9 to 12 minutes. Watch it to make sure crust doesn’t burn.