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Wednesday, November 11, 2009

Crockpot Salsa Chicken

I can't say it enough times-I love my crockpot! As much as I love to cook, life in general has been busy lately and it relieves so much stress knowing I don't have any cooking to do when I get home from work. This is a dish I've made a few times before. It's easy and you can make quite a bit as the leftovers taste great! We ate the dish this time with tortilla chips, but it's also great wrapped up in a tortilla, over rice or even eaten over spinach.

**There were no leftovers this time...we were hungry hungry hippos and finished this entire batch off in one sitting!

Crockpot Salsa Chicken

-2 large chicken breasts
-1 can black beans, drained
-approximately 1 cup frozen corn
-1-2 cups salsa (I used medium)
-cumin and chili Powder, to taste

1. Dump all ingredients in crockpot.
2. Cook on low for 6-8 hours, or high for 2-4 hours.
3. Using a fork, shred chicken and mix crockpot contents well.
4. Serve with tortillas chips, flour tortillas, rice, or spinach.