Salsa is a kitchen lifesaver, not just a pairing for chips. I make sure to have it stocked in the pantry at all times because I use it so often when cooking dinner. It makes for a wonderfully flavorful topping to a simple meal. Pick out a salsa according to your spice preference and get ready to dig in.
Ingredients
- 4 boneless, skinless chicken breasts
- 1 (16-ounce) jar mild salsa
- 1 (10-ounce) can Ro-Tel tomatoes
- ½ small onion, diced
- 1 (13-ounce) bag tortilla chips
- 1 jalapeño, finely sliced
- 1 (2.25-ounce) can sliced black olives
- 1 (15-ounce) can black beans, drained
- 2 cups shredded Mexican four-cheese blend
- ½ green bell pepper, thinly sliced
- Grated Oaxaca cheese, for garnish
How to Make It
- Spray the insert of a 6-quart slow cooker with cooking spray.
- Place the chicken breasts in the slow cooker. Pour the salsa and tomatoes over the top. Sprinkle with the diced onion.
- Cook on Low for 6 hours or on High for 3 hours. Remove the chicken from the slow cooker and shred the meat with two forks. Set aside.
- Preheat the broiler. Layer the tortilla chips in a cast-iron dish. Top with the chicken, jalapeño, black olives, black beans, four-cheese blend, and bell pepper. Broil until the cheese is melted and bubbling, about 5 minutes.
- Remove from the oven, top with the Oaxaca cheese, and serve.
