It is harvest time again here on Zweber Farms. Today is the first day that we will start chopping corn silage. The whole corn silage harvest will take us about 4-7 days (depending on the weather). We mix this silage with hay all winter long to keep our cows health. I hope to get some video today and post more about this process tomorrow.
When times get busy (whether it is a harvest, after school sports, etc) I bring out my Crock-Pot. Here is a quick delicious recipe that will keep your family’s tummies full even when you are busy.
Slow Cooker Salsa Chicken (Emily’s version)
- 1 Zweber Farm’s whole chicken, cut up into 8 pieces
- 1 tbsp Organic Valley butter
- 1 packet taco seasoning
- 1 jar salsa
- Tortillas/chips/taco sells
- toppings
- Melt butter in large fry pan. Brown chicken pieces (about 3 minutes/side)
- Place chicken in slow cooker and top with taco seasoning and salsa.
- Cook on low for 6 hours (or until juices run clear)
- Using a fork, remove chicken from bones. Make into chicken nachos, tacos or burritos.
- Top with your favorite toppings: Organic Valley sour cream, Organic Valley cheeses, salsa, avocado and more!
- Tip: If your family is really busy, hand them each an individual bag of chips (like corn chips). Have each person add their chicken and toppings. Now you have a walking taco that can go anywhere. Also, great for a tailgate parties.
Enjoy!
Emily
Zweber Farms is a 4th generation family operated organic dairy. We are proud Organic Valley farmer members and sell our milk under that label. We also specialize in sustainably raised beef, pork and chicken and sell it directly to customers in Minnesota.Visit our website to learn more, www.zweberfarms.com
I’ve always wondered how farmers were able to stay fed during harvest. Crock Pots! What a wonderful invention!
I have one variation on Salsa Chicken in a crock pot that I’ve used. I found it online a few years ago, and it’s a nice way to get flavorful chicken without much effort (your recipe sounds wonderful, but has many more steps than this one).
Put chicken pieces in the crock pot (chicken breasts work really well) add one jar of salsa, then fill the same salsa jar with water and add the rinse water to the crock as well. (making sure most of the chicken is covered)
If the chicken is frozen, cook on high for at least 5 hours. If it is thawed, cook on low for the same time (or longer). Whenever you are ready to eat, pull the chicken out of the crock, shred it and add it to tacos, enchiladas, salad – whatever!
Just a thought – Happy Harvest!
Thanks Sonia,
Your recipe is exactly how I woud make salsa chicken if I was using chicken breasts. Very yummy and simple. I have found that when I cook chicken bone-in and skin on, I need to brown it first. This seems to give the skin the texture of roasting, without all the effort.
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