What’s for Dinner? Salsa Chicken!
If you’re new here, then you may not know of my
obsession adoration love of all food things Mexican. I’m not really exaggerating when I tell you I could eat it every single day. Not sure how long my loved ones would stick around with all those black beans, but I digress.
So here comes yet another Mexican-inspired dish. This recipe is a combo recipe from two sources – my MOPS Momma friend Suzy and Stephanie O’Dea, author of Make It Fast, Cook It Slow. (I think Suzy might have gotten the idea from Stephanie’s blog.) To say it’s easy would be an understatement. To say it’s delish…well, that’s obvious, no?
4-5 boneless skinless chicken breasts
1 jar salsa
1 can black beans
1 can whole kernel corn
a few dashes of cilantro
2 cups cooked rice
1. Put chicken in the bottom of your crockpot, it can even be frozen, if you’re extra lazy like me. Add salsa, beans, corn and cilantro. Cook on low 6-8 hours, high 4-5.
2. Shred chicken with a fork when done, and serve on a bed of rice.
(I told you it was easy.)
Notes: You can opt to serve with tortillas and your favorite toppings for a more taco like experience. My kiddos asked for tortilla chips to go with.
Use less salsa if using a chicken thighs or legs.