This fantastically simple recipe has become our new family standby. My favorite part is that I don't have to be prepared and have the chicken thawed before-hand. You dump it all in the crock pot, let it cook, shred the chicken and serve. Last time we made it, my husband added some liquid smoke and extra salsa. It was more like a soup or chili, but still really yummy with tortilla chips. We've also added garlic salt and/or adobo seasoning.
I found it on the Breakfast, Lunch, & Dinner blog.
Try it! You'll like it!
4 frozen chicken breasts (you don't even have to thaw!)
1 15-oz. can corn
1 15-oz. can black beans (I always double this)
1 16-oz. jar salsa
Place all ingredients in crock pot on low for 4-6 hours. Shred chicken and stir. Place in soft flour tortillas with favorite toppings (cheese, lettuce, sour cream, guacamole). Today I didn't have salsa, so I substituted Rotel diced tomatoes with green chilies...and on days when I don't have tortillas we like this dished up in a bowl. Sometimes I also add taco seasoning, chili powder, or cumin.
Looks delish! I'll have to try it!
ReplyDeleteWe tried these for dinner the other night and they were fantastic! I will have to add this to my list of easy favorites. Thanks for sharing.
ReplyDeleteMindy