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Recipe: Salsa Chicken & Roasted Chili-Lime Potatoes

Posted Aug 22 2012 12:00am

Who loves crock pots? I do!!! I’m trying to learn to embrace them, because I’m definitely finding myself busier and busier as the weeks go by. There is a staple crock pot dish in my house, and while it isn’t necessarily a summer staple, it’s a staple…and pretty easy to make. (Certainly a pro for busy summer nights.)

Salsa Chicken & Roasted Chili-Lime Potatoes


  • 4 5oz. chicken breasts
  • 3 C. chunky salsa
  • 3 tbs. chili powder
  • 1 tbs. garlic salt
  • 2 C. chicken broth
  • 6 medium red potatoes
  • 1/2 lime juice
  • 1 tbs. garlic salt
  • EVOO
  • 1 tbs. chili powder
  • 1 tbs. cilantro
  • Plain Chobani Greek yogurt
  • Shredded mild cheddar cheese


  1. For the chicken, in a large crock pot, pour the salsa, broth, and spices into the bowl and add the chicken breasts. Stir to evenly cover the chicken.
  2. Cook on high for 4 hours or low for 6 to 8 hours.
  3. One hour before serving, using two forks, pull the chicken apart until shredded.
  4. Allow to simmer for one more hour.
  5. For the potatoes, preheat the oven to 425 degrees.
  6. Cut the potatoes into one-inch cubes, and put onto a cookie sheet that has been covered in parchment paper.
  7. Season the potatoes with the chili powder, garlic salt, and lime juice, and drizzle with the olive oil. Stir the potatoes to spread the oil evenly.
  8. Roast the potatoes for about 30-40 minutes or until golden brown.
  9. To serve, top the potatoes with the chicken, add some shredded (mild) cheddar cheese, and top with plain Greek yogurt.
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