A friend gave me a recipe for
the crock-pot meal that she claimed is easy and delicious. I made it last week
and she is right. Easy.
Easy Southwest Chicken
4 skinless, boneless chicken
breasts
1 15 ounce can black beans,
rinsed and drained
1 lb bag of frozen sweet corn
1 can petite diced fire-roasted
tomatoes (do not drain)
1 jar salsa, choose your
favorite heat level
Place chicken breasts in the
bottom of the crock-pot and then layer on the other ingredients: beans, corn,
tomatoes, salsa. For the salsa, I used a 17.6 ounce jar of Goya Pico de Gallo
because that’s what I had in my pantry. Cook on high for 4 hours, or on low for
7 hours. When ready to serve, reach into the crock-pot with a pair of tongs and
shred the chicken breasts.
Now, decide how you want to
serve. Spoon this lusciousness over cooked rice, or wrap it in soft tortillas,
or sprinkle on some shredded cheese and serve with crisp tortilla chips.
Serves 4 as a main course,
6-8 as an appetizer.
Easy and delicious! Enjoy!
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Click here for more crock-pot, pressure cooker, and Instant Pot® recipes.
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