Salsa Chicken, that is...
If you need a HEALTHY, EASY, CHEAP (that's THE trifecta, right?!) this is the way to go. The even better part is that, once you make this meal and eat all the chicken, you'll likely have leftover "mix" left. When added to some GF tortilla chips, this mix makes spectacular nachos.
INGREDIENTS:
- 4-6 chicken breast halves (more if you use a larger crock pot; I can easily fit 4 really large halves in a 4 qt. crock pot)
- 1 can black beans, drained and rinsed
- 2 cups salsa (I use the mild, Hill Country Fare brand from HEB) PLEASE read labels carefully!
- 1 can corn, drained or 1 cup of frozen corn
- 1/2 onion, chopped/diced
DIRECTIONS:
- Put the chicken in the crockpot (yes...it can still be frozen!)
- Mix the other ingredients in a bowl
- Pour the mixture over the chicken
- Cover and cook on low for 6-9 hours or high for 4-5 hours (you will have to cook frozen chicken longer than thawed chicken; the chicken will be more tender if cooked on low)
We love, love, LOVE this dish. The chicken stays so moist and takes on all the flavor of the ingredients. I cut up the chicken, top with the mixture, and melt shredded cheese on top. You can eat all you can and then scoop up the rest with chips. Everyone say "YUUUUM!" As I mentioned, the leftovers make great nachos.
This recipe is adapted from the Crockpot Salsa Chicken Recipe by Stephanie O'Dea.
And my other tidbit for the day:
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