Recipe: Crock Southwest Chicken

Crock Southwest Chicken

Yield 6 servings.

1 can (15 oz) whole kernel corn, drained
1 can (15 oz) black beans, rinsed and drained
1 jar (16 oz) mild salsa
4 boneless skinless chicken breast halves (5 oz each)
***
Optional garnishes (highly recommended)
Sweet red and yellow pepper strips
Sour cream
shredded cheddar cheese
sliced green onions
***
Cooked Rice

1. In a 4-qt slow cooker, layer chicken in the bottom, then the corn, beans, and salsa.
2. Cover and cook on Low 4-6 hours or until chicken is tender.
3. Shred the chicken with a fork, or stir with a spoon until chicken comes apart. If you removed the chicken, return it to the crock to rewarm while you prepare the garnishes and make the rice, if necessary.
4. Set the garnishes out in their own bowls.
5. To serve, place rice in a bowl. Ladle the Southwest Chicken over the rice, and garnish as desired.

Capsicum ratio is very low. You may wish to add hot sauce, jalapenos, or use a spicier salsa.

Note from Lena-- I used chicken thighs, stirred, and removed the bones. Good eats at half the cost!
 

"Write Drunk..., Edit Sober..." Ernest Hemingway

Lena Austin


Comments

Anonymous said…
Lena, I want to try this one for sure. I love the thighs too. I think they have better taste. Yes, and so much more less expensive as well. I just love your recipes and I always know where to come if I need a new one. Thanks a million for sharing your quick and easy recipes. I can say that making my own food has helped so much in my weight loss. Your recipes are the best!
Have you read Michael Pollan he work Food rules and he has two others?

"It's not food if it arrived through the window of your car." Michael Pollan

Love imaluckydog Kathy
July 29, 2010 at 8:19 AM
Lee Plumb said…
Hi Kathy@ Thanks for the encouraging words. Don't forget to ask me if you need a certain kind of recipe. My collection is extensive, so I'm sure to have something that will work. At minimum, I might have an alternative.

If there's one thing I despise in recipes, it's getting too exotic. If I have to go to a specialty store, I'm much less likely to make the recipe.

I agree with Michael Pollan on that quote. I think the last time I was in the parking lot of a fast food joint, it was a shortcut to the drug store on the other side! LOL!
July 30, 2010 at 5:40 AM
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