Sunday, November 13, 2011

Black Bean and Corn Salsa Chicken

I about squealed with delight when I saw this recipe over on Six Sisters Stuff. With every word it got better and better. Black beans, chicken, salsa, and slow cooker! How could you go wrong?!
I used frozen corn and my chicken was frozen so I did not add the water. I was glad I did. I served this with tortillas but she also suggested rice or chips.

2 cans black beans, drained and rinsed
2 cans corn, drained
1 package taco seasoning
4-5 chicken breasts
1 cup salsa
3/4 cup water

Put beans, corn, taco seasoning, and water in crock pot and mix together until seasoning is
dissolved. Place chicken breasts on top and spread salsa on chicken. Cook on
high for 4 hours. Shred meat and serve however you want (see explanation above).
Garnish with cheese, sour cream, avocado, lettuce, tomato, and hot sauce.

She used this as a freezer meal, also. Here is her complete recipe.

1 comment:

David and Leah said...

I make something similar, only during the last half hour I add 8 oz. of cream cheese (not the healthiest, but very tasty!) We love it at our house (well, at least my hubby and I do):)