Salsa Black Bean Chicken

This is a super fast, super yummy recipe our whole family will eat (and it's easily adaptable to be dairy-free, if you need to go that route)! I got the bare bones of this recipe from a friend and have added to it from other recipes I've seen here and there. I serve it with Zataran's Yellow Rice and frozen peas.


Ingredients:




3 boneless, skinless chicken breasts (I use frozen)
1 can black beans, drained
1 can corn, drained
1 (16 oz) jar of your favorite salsa
1/4 - 1/2 packet of taco seasoning (to taste really)
Shredded cheddar cheese and sour cream as toppings (optional)



Directions:

1. Pour a thin layer of salsa on the bottom of your crock pot, place frozen chicken breasts on top. Sprinkle chicken with 1/2 packet of taco seasoning.

2. Pour the can of corn on top, followed by the can of back beans, and the remainder of the jar of salsa.

3. Cook on high for 4 - 5 hours.

4. If desired, sprinkle with shredded cheese and top with sour cream. Serve with rice and peas.

This is how I shred it for the kids and myself. Then, for the kids, I mix it with their rice. It's soooo tender, it falls apart just taking it out of the crock!

This is how the hubby eats it...all separate. And FYI, unless you have super human eating powers, you probably won't be able to finish this whole chicken breast like this. I usually shred up half of one for the three kids to split, and I eat about 1/4 of one myself.