I am always looking for new recipes and so I thought I would share some of our family's favorites. I am making this tonight. This recipe has been adapted from two different sources: my friend Bethany and this site http://crockpot365.blogspot.com/2008/06/crockpot-salsa-chicken-recipe.html (great crock pot site) but since she got it from someone else and I am combining them, I am claiming the following recipe as mine!
6-9 chicken thighs, or 2-3 breasts
1 can rinsed black beans
1 cup chunky salsa
1 cup frozen white corn
3 T lime juice
1 T chili powder
The Directions. Put your chicken in the crockpot; mine was still frozen. Top with the rinsed black beans, salsa, and corn. Cover and cook on low for 6-9 hours, or on high for 4-5. Cooking time will vary depending on whether or not your chicken is frozen, and how big the pieces are.If you decide to use breasts, increase your salsa by 1/2 cup. Breasts are drier than thighs.
Serve as taco filling, as taco salad topping, or even enchilada filling, etc. Leftovers freeze great in a freezer bag!
Don't you love a recipe that people can eat at different mealtimes? I have parent teacher conference at 6 pm and Paul doesn't get home until after 7 pm. It's one of those nights! I'm just glad it doesn't happen very often for us. I feel it is so important to have meals together as a family!
1 comment:
I made this recipe with a few changes (a can of kidney beans is a good addition). It was delicious, and loved by all!
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