Thursday, September 10, 2009

Crockpot Mexican Chicken

This dish is so amazingly versatile. Once your stuff is done in the crockpot, the sky’s the limit. You can use it as the guts to quesadillas, tacos, fajitas, and burritos, or as a topper for a taco salad. I have used it as all of these, but my personal favorite is to use it in burritos, with some yellow rice and cheddar cheese. The best part is, this recipe makes enough for about 6-8 burritos, so it can feed a large crowd, or it can give you dinner for at least two nights.

2 cans black beans, drained and rinsed
1 bag frozen corn (1 lb.)
1 jar of your favorite Salsa
About 1 lb. of boneless skinless chicken breasts (2-3 breasts)

Mix the black beans, corn, and salsa together in the bottom of your Crockpot.
Place the chicken on top and sprinkle with a little pepper.
Cook on LOW for 8 hours or HIGH for 4 hours.
Before serving, pull out your chicken. Using two forks, pull apart to shred the chicken.
Throw it back in the Crockpot and mix.
Now, use it however you please!

My review: This is such a nice dish to make when you know you're going to be in a rush. You don't have to stand by the stove and wait for it to be done. And the flavor it all gets from hanging out all day in the crockpot is awesome! Enjoy!