2:34 pm - 37 degrees - scattered clouds...
This Crock-Pot Salsa Chicken is
very simple to put together and produces amazing results! I begged my friend for the recipe after she
brought it for lunch when a bunch of us were stuck at school working a book
fair. It was delicious! Side bonus is that it can also very easily be
turned into a freezer meal.
This is one of those amazing
recipes where you don’t need to thaw the meat!
Just grab the few needed ingredients from your pantry and freezer, toss
it all into the crock-pot, turn the crock-pot on, and walk away!
This crock-pot chicken also
stores really well in the fridge and is just as good, if not better the next
day!
~ Crock-Pot Salsa Chicken ~
2 boneless chicken breasts
1 – 14 oz cans black beans
(drained & rinsed)
1 - 14 oz cans sweet corn
(drained & rinsed)
1 oz taco seasoning
1/2 jar salsa
Optional Garnishes
Tortillas
Tortilla chips
Rice
Sour Cream
Cheese
Avocados
Tomatoes
Lettuce
Limes
Put the chicken breasts into
the crock-pot then add all the rest of the ingredients.
Cook on low for 6-7 hours or on
high 4-6 hours. When chicken can shred
easily, remove to a cutting board and shred.
Mix the chicken back into the crock-pot and allow to cook for another 20
minutes.
You can serve this over a bed
of rice or wrapped up in a tortilla (my personal favorite) or with tortilla
chips topped off with your favorite garnishes.
However you eat it, it will be delicious!
-Enjoy!
