Crockpot Italian Salsa Chicken

Crockpot Italian Salsa Chicken


With my first post of 2020, it is only appropriate that I make it of my favorite thing, food.

While I was in the process of ending off my quarter at work, finishing up grad school and right before the holidays – I had almost no food in my house and didn’t have time to meal prep what so ever like I usually like to. So I looked in my cabinet, fridge and freezer and found 4 things – Frozen Chicken Breast, a can of diced tomatoes, half of a sweet onion, and a handful of different Italian Seasonings. So, I threw it all in the crockpot and preyed for the best. It was delicious!

This dish is so easy to make, you just throw it in the crockpot and let it sit for 6 hours. I’m sure if you had an Instapot you could make it even quicker. ALSO you cold change up the seasoning to make different styles. Next time, I want to add Trader Joes Sweet Chili Lime seasoning for a Mexican style.

Prep: 5 minutes

Cook: 6 Hours on Low in a Crock Pot


  • 2 Large Skinless Chicken Breasts
  • 14.5 oz Can of Diced Tomatoes (I get No Salt Added)
  • 1/2 small diced sweet onion
  • 1 tsp of minced garlic
  • My own home made spice mixture (I free hand my spices depending on the dish)
    • Himalayan Salt
    • Ground Black Pepper
    • Basil
    • Paprika
    • Onion powder
    • Garlic Powder
    • Chili pepper if you want some spice

Just combine everything in a Med/Large Crockpot on Low. Stir every few hours. I put my chicken in frozen – if you do it fresh it may take less time. Once you can easily pull the chicken apart with a fork it is done! This would be so good with pasta, but I just ate the chicken and tomatoes.

My Crockpot: I am obsessed with this crockpot. I had a larger 7 quart crock-pot but it was old and the handles broke so I invested in this 4.5 quart one and a small sauce crock pot.

If you try this recipe, let me know how it is in the comments below!



Gluten Free and Dairy Free Mexican Style Casserole

Prep Time: 20 minutes

Cook Time: 40 minutes

I HAD to share my meal prep for this week. It was so delicious, I ate it faster than I could take a picture. I used this existing recipe I found on Pinterest but modified it to be gluten free, dairy free, and fit my dietary needs.

You will need:

  • 1 lb. ground beef (this time I used 85/15, but I usually use 90/10)
  • 1 green pepper diced
  • 1 orange pepper diced
  • 1 red pepper diced
  • 1 bag of Daiya Dairy Free Mexican blend cheese
  • Trader Joe’s Chili Lime Seasoning
  • 1 cup of rice (uncooked)

I followed the recipe tagged above, but these are the steps I took:

  1. Heat oven to 375ºF.
  2. Brown meat in large nonstick skillet; drain. Return meat to skillet.
  3. Reserve 1 cup cheese for later use. Add remaining cheese and all remaining ingredients to meat; mix well.
  4. Spoon into 13×9-inch baking dish sprayed with cooking spray; cover.
  5. Bake 40 to 50 min. or until rice is tender. Top with reserved cheese; bake, uncovered, 5 min. or until melted.

I got about 4 meals out of this dish, perfect for the week and so easy to make.

Comment below if you make it, and let me know what you think.