I can't even do the crockpot chix/salsa thing!

mattslady

So I tried the crockpot recipe that everyone has been raving about for days.  I figured how hard could it be?  Ummmm, I evenfucked that up!  Why was mine so runny and soupy?  Is that how its supposed to be?  I wanted to wrap it up in tortillas, but it was way too runny.  Was I supposed to drain the salsa and beans a bit?  Seriously, I can't make anything!

katie277s

You know, I made it this weekend, and did it on high for the 4 hours.  My crockpot automatically switches to warm after its done, so I let it sit on warm for about an hour.  Then I shredded the chicken, added the cream cheese and set it on high for another 20 minutes and left it on warm the rest of the evening.  It was nice and thick by then, but after the 4 hours it was still runny. 

shouldbeworkin

Did you shred up the chicken?  That kind of absorbs some of the juice a bit.  I make mine a bit different, I use 2-3 chicken breasts with a jar of black bean and corn salsa and I cook for 4 hours before shredding and serving.  It's not too soupy, comes out perfect every time.

femmegem

I drained the beans and corn, but I can't even eat it because my food aversions are so bad right now. Sad/

AnnapolisLari

I did drain the beans beforehand. I also used frozen corn and not canned.

cokt

I making it right now and it is crazy watery/runny. I hope some of the liquid evaporates or I am draning it some before I add the cream cheese tonight. I have had it on low all day.

lizlemon77

Mine was soupy too but I just scooped out a laddle or two of the liquid before I added the cream cheese.

amiamish

I used 3 or 4 ckn breast in mine, and cooked it on low for 8 hours (since I'm gone all day). After I shredded it up (pulled it apart with a fork) and added the cream cheese, then mixed it in with rice on our plates it was perfect consistancy.

Sorry- don't give up, try it again.

mattslady

Well, I'm out of the house for a good 8 hours at least.  I set it on low/8 hours and then it switches to warm for probably another hour or so before I tried to eat it.  I couldn't figure out if that is what it was supposed to look like or I had done something wrong.

What I really need is a picture of somebody else's!

binnyskitch

That is why I drain the corn and the beans.
 
You could also add 3 tbls cornstarch w/3 tbls cold water about 30 mins before it's done.  I added this last night to a runny teriyaki beef crockpot recipe and it thickened up really nicely!!

shouldbeworkin

mattslady:

Well, I'm out of the house for a good 8 hours at least.  I set it on low/8 hours and then it switches to warm for probably another hour or so before I tried to eat it.  I couldn't figure out if that is what it was supposed to look like or I had done something wrong.

What I really need is a picture of somebody else's!

I am too, so I make it the night before we're going to eat it.  I basically make 2 dinners one night and then put it in the fridge before I go to bed.  Then I shred it and reheat it when I get home.  

sunshiny79

Mine comes out soupy too but I do it differently than the one posted.  I use it over rice the first time and use the leftovers in tortillas b/c it's not as runny the next day or so.

Here's mine and maybe the soup makes it less runny.

4 pieces of chicken

1 jar of salsa (I use the small jar of tostitos medium)

1 can of cream of mushroom soup

1 can of black beans (drained and rinsed)

1 can of corn (drained) or use frozen 

1 package of taco seasoning

mix it all together and cook for 4-6 hours in crockpot.

then I shred the chicken put it back in for about 20-30 minutes and add about a 1/2 cup of sour cream.