Crockpot Southwestern Chicken1 small bag frozen corn
1 can black beans (I added a can of drained green chiles)
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
diced avocado
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 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!
4 comments:
The picture of your meal looks like it was professionaly done, have you ever considered a career in food photography?
I love the picture of you and Eric, so hilarious. It gave me a much needed laugh!
Your meal sounds yummy. Like chicken enchiladas in a casserole!
YUM! I want to eat it right now!!!
Ditto on the picture. I need some pointers on thaking pictures of food.
Karin, we had this for dinner last night and we LOVED it, we are definately adding this to one of our "regular" meals. We did not use Sour Cream even and it still tasted great!! Thanks for sharing this with us..
Janae'
Karin, We had this the other night too. It was really yummy. I think the salsa I used was a little on the mild side(even though it said "medium"), so I will try a different one next time. This one is definately a keeper for us too.
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