I love the crock pot! It makes my life a little bit easier when I can put together a yummy dish and have less “standing in the kitchen” time. I originally found this recipe on about.com, but in my typical fashion I’ve added additional things to the recipe.
Serves 4
Prep time 10 minutes
Cook time 5.5-6.5 hours
Ingredients:
- 1 to 1 1/2 pounds boneless chicken breasts
- 1 can (12 to 15 ounces) whole kernel corn, drained
- 1 can (15 ounces) black beans, drained
- 1 can (4 ounces) mild chopped green chile pepper (omit for less spice)
- 1/2 white onion, diced
- 1 clove garlic, minced
- 1-14 oz can chipotle fire roasted tomatoes (or 1 cup chunky salsa)
- 1 tablespoon taco seasoning
- 1/4 teaspoon ground black pepper
- 1/2 teaspoon cumin
Directions:
- Add all ingredients to the crock pot. Stir to blend ingredients.
- Cover and cook on LOW for 5 1/2 to 6 1/2 hours, or until chicken is tender.
Serve with warmed tortillas and your favorite Mexican garnishes; such as, chopped cilantro, sour cream, shredded cheese, lime, guacamole and salsa. We eat a lot of salad at our house, so this goes well with salad. You may even want to serve with a Spanish Rice dish too. It is a great dish by itself as well. Either way, I’m sure you’ll enjoy!
I’ll see you at the table!