Crockpot Salsa Chicken
It is recipe time once again here on the TLP blog! Yep, they let me cook again.
Today I want to show you a very complicated recipe with a long list of exotic ingredients and hours of prep work. HA! How’s 4 ingredients and 3 minutes of prep work? Maybe even 1.5 if you are handy with a can opener.
I love to use my slowcooker for dinners. Mostly because having dinner taken care of before noon makes me feel like I really have a handle on my life. So basically, for one afternoon a week, I feel like I really have a handle on my life. The other 160 or so hours… not so much.
This is one of my favorite crockpot dinners, because it’s easy and delicious.
All you need are chicken breasts, salsa (my jars didn’t match, doesn’t matter), mexicorn (regular would also work) and black beans. You can even leave out the corn and black beans. My kids wish I would. I’d like DOUBLE corn and black beans, so they should just consider themselves lucky.
Pretty much, just dump it all in there and turn it on. Doesn’t matter if the chicken is frozen. Doesn’t matter if you stir it (I don’t). Doesn’t matter what kind of salsa or beans or whatever. Just throw in what you have. I ended up using about 1.5 of my 2 jars of salsa. I just wanted to cover the chicken that I had, and that was enough. If you are cooking for a normal sized family, 1 jar is probably enough.
Then spend the rest of the afternoon tending to your usual life of leisure. Mine includes manicures, leisurely lunches, naps, and drinking wine at noon. In my dreams. That I have at night since I don’t get a nap.
Most crockpot recipes say “low for 8 hours” but mine is always done after 5. I don’t know if mine runs hot or what, but you probably know your crockpot well enough so I will leave that part up to you.
Once it’s done, remove the chicken, pull it apart with 2 forks, throw it back in there, and stir. That’s it! I serve it over rice with some shredded cheese (and sour cream and cilantro if you are posting pictures of it online and want to look fancy) and YUM! Also, don’t tell anyone, but it’s low fat as well.
Now that I’ve reached the bottom of the lazy cooking ladder, there’s no where to go but up. So, stay tuned for our next episode, which might include me actually using a knife or something.
Oh, and… here’s the “recipe”:
Crockpot Salsa Chicken
1 lb boneless skinless chicken breasts
1 jar salsa
1 can Mexicorn
1 can black beans
shredded cheese, sour cream, cilantro, avocado (for toppings)
Add chicken, salsa, corn and beans to crockpot. Cook on low for 5-8 hours or until chicken is done. Remove chicken, shred between 2 forks, and return to crockpot and stir. Serve over rice and top with cheese, sour cream and cilantro.
