Southwestern Chicken in the Crock-Pot
By Judy Lynam from Crock-Pot Cooking
Ever found times that you pull out the cookbooks on your shelf and find a treasure? Well, we just found a NEW favorite that was right there all along! 🙂 A while back we compiled a cookbook with our Talk-a-Latte mommy pals. I bought a bigger crock-pot to help me give some of the bigger recipes a try. Somehow I missed this one. UGH! BUT! No fear! It will be regular with my family now. Give it a try today. Easy. Fast. Inexpensive. And…TOTALLY YUMMY! Bon Appetit!
What You Need:
2 cups (or one 15 oz. can) of black beans, drained
2 cups (or one 15 oz. can) of corn, drained
2 cups (16 oz) salsa
6 boneless skinless chicken breasts
1 cup shredded cheddar cheese, optional
How You Make It:
Mix black beans, corn, and ½ cup of salsa in the crock-pot. Put in the chicken breasts and pour the remaining salsa over top.
Cover and cook on high for 3-4 hours, or on low for 7-8 hours, until chicken is done. Sprinkle cheese on top.
This is great served over rice!!
*Another option that makes it easier to serve smaller children is to cut up the chicken before it’s put in and then just stir all the ingredients together – makes everything bite-sized and easy to serve at the table without your food getting cold while you cut up your kids’ food!
*Leftovers are good over chips and topped with cheese for great nachos!