Crockpot Salsa-Chicken Lettuce Wraps

The weather in Australia is nothing short of amazing…but god it’s hot! We’re on opposite seasons here, so while normally I’d be dusting off my winter jackets and sleeping in flannel sheets back home, here we’re entering summer and I’m finding it difficult to even blow dry my hair!  Talk about a night and day difference.

With such hot temperatures, cold and easy-to-prepare meals have been sounding more and more intriguing. So it was perfect when I caught a random craving for lettuce wraps yesterday. To be honest, I haven’t been able to eat lettuce wraps since eating them a few years ago and getting VERY ill afterwards. Due to that not-so-fun fact, I made my own version that I thought would sit well in my stomach and Brandon’s stomach too!  I decided to try out our new crockpot(hooray for new appliance!s) to make a Mexican-themed lettuce wrap filler. This was super easy and smelled delicious simmering away all day. Give it a try, I don’t think you’ll be disappointed!

Ingredients

1 package chicken tenderloins(you could also use chicken breasts)
1 jar salsa(we like medium in this household)
1 can beans-drained and rinsed (I used a 4 bean mixture)
1 cup frozen corn
Enough chicken broth or Vegetable Stock to cover the chicken (water would work too!)—I used 3/4 cup

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Optional toppings ingredients
Mushrooms & onions
red peppers
Shredded cheese(we had cheddar)
Extra salsa!

Directions

1. Spray crockpot with cooking spray, then wash chicken and cut off any excess fat. Place in crockpot.

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2. Cover chicken with broth or water. Cover with Salsa. Set crockpot on high and let it simmer for 3-4 hours, or until chicken is cooked (Mine only took 3.5 hours because the chicken tenderloins were thin. If you use thicker chicken, it will take longer!)

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3. Remove chicken and shred with two forks. Place back in crockpot.

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4.  Add the can of beans and corn, turn crockpot to low, and simmer for another hour or so, until corn and beans are cooked through.

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5. Let cool, then place in fridge.

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6. Wash your lettuce leaves, assemble your other toppings, and enjoy!

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I sautéed some mushrooms and onions, red peppers, and shredded some cheese for additional toppings. Super simple,very satisfying, and really fun to eat!  We have a bunch of leftovers, too. I’m thinking this will go great in a quesadilla or on-top of salad, too.

What’s your favorite way to use-up leftover chicken?

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2 thoughts on “Crockpot Salsa-Chicken Lettuce Wraps

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