Dos Margaritas Hunter’s Salsa Chicken
This is my twist on Italian hunter’s chicken or chicken cacciatore. Note – this halves/doubles easily. If no slow cooker, you could simmer in a pasta or soup pot for a few hours on low, once brought to a boil. Also, once cooked, it freezes well for up to 2 months.
- 2 onions, thinly sliced
- 2-3 bell peppers, any combo of colors you wish
- 4 boneless uncooked chicken breasts, cubed*
- 3 minced garlic cloves (I use the little jar, already chopped)
- Salt and pepper to taste (¼ tsp of pepper, maybe ½ tsp of salt)
- 1 – 16 oz jar Dos Margaritas Salsa (mild or medim hot)
- 11-12 oz pineapple nectar or pineapple juice**
- 1 - 8 oz can tomato sauce
- Optional, 6 oz or so wine
- Rice or pasta
Place onions and peppers in bottom of slow cooker, then layer on chicken
Stir together the salsa, pineapple, tomatoes sauce, (wine), and seasonings
Pour tomato salsa mixture over chicken and veggies
Make sure all chicken pieces are nestled in and covered in sauce
Cover, cook on low for 6 hrs
Optional, just before serving, stir in 4 oz can sliced mushrooms or fresh cut mushrooms about 1h before the end of cook
Serve over rice or pasta (though it’s also good just on it’s own)
Optional Toppings – if you think you need ‘em
- Shredded cheese
- Sliced green onions or snipped chives
- Olives
- More mushrooms
- Sour cream
* I’ve also made this with chicken thighs and or cooked chicken, either leftovers from another meal or using rotisserie chicken you can buy at grocery store. If you do cooked, you have the option to shorten cook time to 4hrs or so, but it’s ok either way.
** can also be made with about half a 20 oz can of crushed pineapple in juice or a can of diced pineapple if you want it a little more chunky
