Crock Pot Southwestern Chicken |
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Prep Time: 5 Minutes Cook Time: 300 Minutes |
Ready In: 305 Minutes Servings: 6 |
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This recipe came from the Dallas Morning News paper. You can serve it in tortillas with spanish rice on the side or serve it over rice. Either way, it's super easy and very yummy! Ingredients:
6 boneless skinless chicken breast halves |
1 (15 1/4 ounce) can corn, drained |
1 (15 1/4 ounce) can black beans, rinsed and drained |
1 (15 1/4 ounce) mexican-style corn, drained |
16 ounces chunky salsa, your choice |
flour tortilla (optional) |
shredded cheddar cheese (optional) |
hot cooked rice (optional) |
Directions:
1. Combine the corn, beans, and half of the salsa in a lightly greased crock pot.
2. Top with the chicken.
3. Pour remaining salsa over chicken.
4. Cover and cook first hour on high, then three more hours on high or 6 hours on low.
5. Serve with warm tortillas and cheese or over rice.
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