Mexican Crock-Pot Chicken {Cinco de Mayo Fave!}

Happy Cinco de Mayo!!  Remember the carefree days when you would leave work a little early on Cinco de Mayo, meet up with friends at your favorite Mexican haunt and sit outside enjoying margaritas, nachos, and other delectible treats? 

I don't know about you, but when the May Madness schedule hits with school age children, there is little time to sit outside anywhere and indulge in one of my favorite cuisines.  Instead, we're on the run with football banquets, end of year concerts and recitals, PTA meetings, Honors Nights, etc, etc, etc.  Can you believe I have NOT ONE "free" evening between now and May 29th?  Seriously. 

But I digress. :)  I hit upon this delicious Mexican Crock Pot Chicken recipe several years ago and it has become my go-to supper for our Cinco de Mayos (or any other night we want, for that matter!).  Someday, my husband and I will be back to meeting up at our favorite place and sitting outside with a frosty margarita, but in the meantime, this is a festive crowd pleaser that won't gum up your on-the-run May afternoons and evenings... enjoy!!

Mexican Crock-Pot Chicken

Ingredients:

3/4 cup chicken broth

1/2 cup red salsa (or green, if your family prefers) plus more for serving

1/3 cup flour

1 large onion, chopped

2 1/2 lbs boneless, skinless chicken breast halves

2/3 cup low fat sour cream

4 oz shredded cheese (we like the colby-jack, but cheddar is good too)

1 15 oz can red beans, heated (optional-- served on the side)

shredded iceberg lettuce

soft corn tortillas, warmed prior to serving

Combine broth, salsa, and flour in your slow cooker, whisking to blend.  Stir in the chopped onion and then arrange chicken breasts in the pot, smooth sides up.  Cover and cook on low for 6 hours.

Remove chicken to a plate.  Ladle sauce from the pot into a blender and puree. Stir in the sour cream and return the sauce and chicken to the pot.  Keep warm until ready to serve.

Recipe from All You April 2005.

I serve this by topping the chicken with shredded cheese and offering the beans, lettuce, chips and salsa, and tortillas on the side.  Great for left-overs (if you have any left) and letting your older children serve themselves if they're on the run like mine.

Happy Cinco de Mayo!