Half day Tuesday was in full effect today. And being that I still felt like crap, I didn't want to cook.. Crockpot to the rescue! I had some chicken breasts left from last night. Went to the pantry, found some canned corn and black beans and got to work on some Fiesta chicken!
- 1 can (15 oz) black beans, rinsed and drained
- 2 cans (15 oz) whole kernel corn, drained
- 1 1/2 cups salsa (store bought is fine, I made my own... recipe to follow)
- 3-4 boneless, skinless chicken breasts cut in half
- 1 cup shredded Cheddar cheese (I use store bought taco mix cheese)
Very easy directions... ready?In a 3-1/2- to 5-quart slow cooker, mix together the black beans, corn, and 1/2 cup of the salsa.
Top with the chicken breasts, then pour the remaining 1/2 cup salsa over the chicken.
Cover and cook on high for 3-4 hours or low for 6-8 hours. (Or until the chicken is tender and white throughout; do not overcook or the chicken will be dry) 5-10 minutes for serving , sprinkle cheese on top; cover and cook until the cheese melts.
I served mine over brown rice this evening...Mmmm!!
For my salsa.. I tend to use a store bought one for recipes like this, but kind of panicked this afternoon when I realized I only had like, a quarter of a cup!! Quick to the pantry.. I grabbed my food processor and the following ingrediants...
- 28oz can of whole, steamed tomatoes
- 2 small green peppers (cleaned and cored)
- 1 medium onion, cut into quarters
- 1 tsp of parsley
- 1/4 tsp chili powder
- 1/4 tsp white wine vinegar
- salt and pepper to taste.
Throw all ingredients into the food processor, pulse it until everything is blended.
Make sure you taste it... Salt and pepper will be your best friend. Remember, it is easier to add seasoning than to take it away...
Any questions? If so, comment below! If not, ENJOY!!!