This was SOOOO easy to make, and it tasted very Mexican. I couldn’t find the Mexican corn in the store (I’m told it comes in cans, just next to the regular corn), so I ended up using a “Corn Salsa” jar, which probably added a little bit of heat to the recipe. I also probably used more salsa than was intended, so it ended up a bit like a chicken chili. Great with sour cream and cheese. Several relatives were very surprised that I didn’t have to cook the chicken ahead of time or anything — just layer it in, turn on the crock pot, and leave it!

I’ve used all different sizes, Aunt P, but don’t think ever as big as 28 oz. I think I used a 12 oz. jar. This is a very forgiving recipe. The chicken should be entirely covered with salsa. I think I would use about half that jar. And you can add more to taste after it’s done if you think it needs more.

Allie, you graciously gave me this recipe years ago. It’s delicious, easy to make and feeds an army. The only changes we’ve made is to renamed it Allie’s Mexican chicken!