This is for my non-gourmet friend with growing boys to feed. This recipe is really about as easy as it gets -- I always have these ingredients on hand, and there's almost no work to it. It's a slow cooker recipe, so you do have to plan ahead, but it's not an all day one.
Crockpot Southwestern Chicken (click for recipe)
1 small bag frozen corn
1 can black beans
2 large frozen boneless skinless chicken breasts
1 16-oz jar medium salsa, such as Pace medium picante sauce
shredded cheddar cheese
tortilla chips
sour cream
chopped cilantro (optional)
diced avocado (optional)
Pour bag of frozen corn in bottom of crockpot. Place frozen chicken breasts on top of corn and cover with rinsed and drained black beans and jar of medium salsa. Cook on high for 1 hour, and then on low for 4 hours. Shred chicken with forks. Serve with tortilla chips and add toppings to individual servings.
**It is very important that you use at least MEDIUM salsa in this. Mild simply isn't flavorful enough. Be sure to serve with tortilla chips, and not tortillas. The salty crunchy chips make this so good!
That's it! If you forget to put it in mid-morning, and it's lunchtime and you're thinking about what to do for dinner, you can still use this. Just throw it all in the crockpot, and cook it on high for about 3-3 1/2 hours, and it'll be ready for dinner.
4 comments:
I'm totally making this!
Sounds really yummy and easy too! I'm so jealous you get to go to wicked!
I did something like this once and it was PERFECT toddler food. my little guy gobbled it up, when he's usually pretty picky :-)
I did something like this once and it was PERFECT toddler food. my little guy gobbled it up, when he's usually pretty picky :-)
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