This is an INCREDIBLY easy and delicious dinner. I am being totally honest when I say that it is a hit every time I make it. You’ll know what I mean if you try it out. It is super easy to put together, and the ingredients are kitchen staples. (Just be sure to pick up cilantro and an avocado before dinnertime.) Because it’s so easy, I used this recipe when we had a church activity for my Young Women (girls ages 12-17) to teach them how to serve at home by helping making dinner (and preparing for college). They all LOVED it. I’m glad they liked it – that will be good motivation for them to try it out on their own now. :) -Oh, and I can’t forget to give credit to my friend, Katherine, for introducing this life-saver dinner to me a few years ago. It’s been a sanity saver many times since then. :)
Crockpot Southwestern Chicken
submitted by Erin
1 small bag frozen corn
1 can black beans
2 large frozen boneless skinless chicken breasts (it’s safest to thaw them first before placing in the slow cooker, although I usually add them frozen)
1 16-oz jar medium salsa, such as Pace medium picante sauce
shredded cheddar cheese
Pour bag of frozen corn in bottom of crockpot. Place chicken breasts on top of corn and cover with rinsed and drained black beans and jar of medium salsa. Cook on high for 1 hour, and then on low for 4 hours. Shred chicken with forks. Serve with tortilla chips and add toppings to individual servings.
**It is very important that you use MEDIUM salsa in this. Mild simply isn’t flavorful enough. Be sure to serve with tortilla chips, and not tortillas. The salty crunchy chips make this so good!