Another crockpot recipe. This salsa chicken is delicious over rice, as tacos/burritos/chimichangas. Very versatile and freezes well. Makes a ton!
1 Can chicken broth
2 cups salsa
1 tsp cumin
1 tsp chili powder
2 frozen chicken breasts
1 cup corn (rough estimate)
2 cans drained/rinsed black beans
Combine chicken broth, salsa, cumin, and chili powder in crock pot. Put in chicken breasts and cover with the sauce. Cook on high for about 5 hours stirring occasionally or until the chicken is tender and able to shred easily. Shred the chicken and cook a little longer until more of the juice is dried out. Add in corn and blackbeans cook until hot.
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