Saturday, July 24, 2010

Black Bean Chicken in the Crock Pot

Here is another delicious, easy, sure-to-be-a-crowd-pleasing meal. My husband was a HUGE fan. I'm definitely making this the next time I cook for our community group (upwards of 20 mouths to feed). I adapted Jessie's recipe just a bit and this still could have easily served 6 people. I cooked the rice with some lime juice thrown in and if my avacado hadn't been rotten, the meal would have been absolutely complete!

3-4 boneless chicken breasts
1 (15 1/2 ounce) can black beans, drained and rinsed
1 (15 ounce) can corn, drained
1 (15 ounce) jar salsa, any kind
6 ounces cream cheese (reduced fat is fine on this one)
sliced avacado or cilantro for topping

Take 3-4 boneless chicken breasts and put into crock pot. It's fine if they are still frozen.
Add the black beans, corn, and salsa.
Cover and cook on high for about 4-5 hours or until chicken is thoroughly cooked. Shred chicken with two forks and then add the cream cheese (just throw it on top!). Turn the crock pot to low and let sit for about 1/2 hour.
Serve over a bed of spinach and cooked rice, wrapped up in tortillas, or in a bowl with tortilla chips for scooping.

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