Kitchen Creations

Sunday, December 9, 2012

It's a crockpot kind of week.

Crockpot meals can be life savers.  I'm picky about them though.  I'm not a big fan of crockpot recipes that involve cream of something soup and I really don't like having to brown meat or cook anything before-hand.  I guess I'm a bit lazy, but I just want to put it in the pot and have it cook and come out warm and yummy for dinner that night - no muss, no fuss (or minimal muss and minimal fuss).  This recipe is definitely in that category!  It's easy to put together, minimal steps are involved and the result is very, very tasty.  Pair it with a nice salad and some tortillas or tortilla chips and you have a nice and easy, well balanced meal!

Take it easy tonight with this pleasing crockpot meal.

Southwestern Crockpot Chicken   
2 cups fresh or frozen corn (I now leave this out because my oldest does not like corn, except on the cob)
1 can black beans (or 1 1/2 cups if you make your own)
1 onion, finely chopped
2 cloves garlic
2 large breasts of chicken (boneless/skinless)
1 16 ounce container of your favorite  medium heat salsa (we also like to use a jar of my husband's homemade salsa verde) - medium heat is important for flavor, mild heat does not give enough flavor
1 tsp. ground cumin
1 tsp. paprika
*** I added 1 pkg of 1/3 less fat cream cheese (cubed) once and it made it deliciously creamy
*** Garnish:  Shredded Cheese, Avacado, Sour Cream, Chopped Green Onion, Shredded Lettuce...... use your imagination!

Add corn, rinsed beans, onion, garlic, cumin and paprika to the crockpot.  Mix together.
Next lay the chicken breast on top of the corn/bean mixture.
Now add the cream cheese (if using)
Pour salsa over the mixture
Cook on high for 1 hour and then turn to low for 4 hours.
Then shred the chicken with forks.
Serve with tortillas or tortilla chips and all your favorite toppings!

Click here for printable recipe