Wednesday, June 9, 2010

Crockpot Mexican Chicken

I'm almost ashamed to post this for my first post on this blog because it's so easy, but it's really that good. When I was telling Katie about this, I told her that it's so easy that Audrey could pretty much make it - aside from the can opener... I really don't know what this is called, but I got it from a friend and it's amazing! We'll call it Crockpot Mexican Chicken for now...

Boneless Skinless Chicken Breasts (4-6)
1 Can of Black Beans
1 Can of Corn
1 Jar of Salsa (I used Pace Picante in Medium, but for kids you may want to use Mild)
(see, it's that easy!)

Throw all the ingredients in the Crockpot.
Turn on High for 3 hours.
When done, chicken is easy to shred or cut with a fork.

I usually serve it as a soft taco, so I get cheese, tortillas, tomatoes, sour cream, guacamole, etc.

We also had Spanish Rice on the side and chips and guacamole.



Katie Beth said...

I'm so glad you put this up! I was at the store yesterday wanting to make it, but I didn't remember everything you told me I needed. Should have texted you. Anyway, I'm so making this next week! YUM!

By the way ladies, this is my super amazing friend (and next door neighbor) Anola! :)* said...

I am making this for dinner tomorrow! YUMMYYY!