Prep time: 2 mins
Cook time: 1 hour 45 mins
Total time: 1 hour 47 mins
6 chicken breasts, boneless, skinless
1 jar mild salsa (about 2 cups)
1 cup shredded cheese, Mexican blend
- Place whole chicken breasts in your crockpot and pour the salsa over it. Cook anywhere from 1½ to 2 hours on high, you don’t want to cook it longer because it will start falling apart.
- Preheat oven to 425 F degrees.
- Take a 8×8 baking dish or 9×13, depends how big your chicken breasts are, mine were fairly small, you can spray it with cooking spray if you want, but I didn’t, and carefully place the chicken in the dish. Spoon some of the leftover salsa (from the crockpot) over the chicken and sprinkle evenly with the cheese.
- Bake for 15 minutes or until it’s nice and golden brown, and you’ll see the sauce and cheese bubbling