Wednesday, November 12, 2008

Southwestern Chicken

Adapted from Katherins Fields' recipe of the same title.

In crock pot, place:
4 boneless, skinless chicken breasts
Pace medium salsa (Picante or chunky), enough to generously cover chicken breasts in crock pot, I don't know, about 4 cups?

Cook on medium/low for 6 hours or so until chicken is very soft and you can shred it with a fork. Shred!

Add and mix in:
2 cans black beans, drained
2 cans kernel corn, drained

Allow to heat through before serving. This is a very versatile recipe, so serve it with tortilla chips, over rice, over a taco salad, by itself in all its glory or in tortillas (make sure you use a good slotted spoon if you do this.) Garnish with sour cream, cilantro, avocado, cheddar cheese or Mexican blend cheese. Serves 8.

Note:
You only need about 1 large chicken breast each for 2 people. This is my favorite recipe to make when I either don't feel like cooking or when I am having a large crowd over for dinner and don't want to stress about it.

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