Another new recipes, actually two new recipes. Wow, two weeks in a row and this one is a winner. Hubby is in love and continues to ask for it week after week. Best thing of all, this recipe couldn’t get any easier.

Ingredients:

• 1/2 of the recipe of homemade cream of chicken soup (recipe below) or 1/2 cup canned cream of chicken soup
• 1 cup salsa of your choice
• 2-2.5 pounds boneless skinless chicken breast (I use frozen chicken tenderloins – Costco or Sams)

Directions:

1. Put the first two ingredients and put them in a blender (I use my NutriBullet) and blend until smooth.
2. Place chicken and salsa/soup mixture into your crockpot. Cook on low for 2-4 hours (depending on if your chicken is frozen or not).
3. Once cooked take chicken out and shred it with two forks then place back in the crockpot to keep it warm until ready to eat. (Sometimes I leave it on low for 30 more minutes to keep it nice and hot). You want the shredded chicken to sit in the sauce for a little bit before eating.

I love making a salad with this chicken, the sauce is an amazing dressing and low calorie. I like putting the Creamy Salsa Chicken on chips and making nachos or it is fabulous paired with brown rice and sliced almonds. It is amazing in a tortilla or taco shell. Sometimes I just like to eat it all by itself. The possibilities are endless. This is the perfect recipe to make and have for the week. It’s easy, healthy and delicious. I think I may love it even more the next day, it sits in the sauce even longer, YUM.

Homemade Cream of Chicken Soup

This recipe tastes just like the store-bought version without any additives or preservatives.

• 3 Tablespoons butter
• 3 Tablespoons flour (any type; they all work great)
• 1/2 cup chicken brother (I use reduced sodium)
• 1/2 cup milk (I use almond milk, but you can use whichever type you choose.)
• 1 teaspoon garlic powder
• 1/4 teaspoon pepper

Directions:

1. In a small sauce pan melt butter.
2. Whisk in flour slowly until a roux forms; about 1 minute.
3. Add garlic and pepper
4. Slowly add in chicken broth and milk
5. Bring to a shimmer and continue cooking until mixture thickens.
6. Remove from heat and use as a regular can of soup.
7. Soup can be stored in fridge until you are ready to use it.

The recipe yields one can of cream of chicken soup. I love making recipes using cream of chicken soup, but hated using the canned version. I didn’t want to put fake ingredients into my homemade meals. I don’t like my homemade recipes tainted with additives. This recipe is quick and easy.

{As always, thank you Jenn for hosting What I Ate Wednesday}

In the Comments Below:

1. What was your favorite food from this week?
2. Do you love the crockpot as much as I do?