Post by SkinnyCrockPot on Oct 20, 2011 15:51:55 GMT -5
Salsa Chicken
Posted by Kathleen Casey Black
--6-9 chicken thighs (I usually use 2-3 skinless/boneless chicken breasts)
--1 can rinsed black beans
--1 cup chunky salsa
--1 cup frozen white corn
Put your chicken in the crock pot. Top with the rinsed black beans, salsa, and corn.
Cover and cook on low for 6-9 hours, or on high for 4-5. Cooking time will vary depending on whether or not your chicken is frozen, and how big the pieces are.
If you decide to use breasts, increase your salsa by 1/2 cup. Breasts are drier than thighs. (I don't really measure, so I usually do the whole jar of salsa and just pour in enough corn to make it look good:)
-I then shred the chicken and let it cook 30min-1hr longer.
Then serve over rice or in whole wheat tortilla shells!
Posted by Kathleen Casey Black
--6-9 chicken thighs (I usually use 2-3 skinless/boneless chicken breasts)
--1 can rinsed black beans
--1 cup chunky salsa
--1 cup frozen white corn
Put your chicken in the crock pot. Top with the rinsed black beans, salsa, and corn.
Cover and cook on low for 6-9 hours, or on high for 4-5. Cooking time will vary depending on whether or not your chicken is frozen, and how big the pieces are.
If you decide to use breasts, increase your salsa by 1/2 cup. Breasts are drier than thighs. (I don't really measure, so I usually do the whole jar of salsa and just pour in enough corn to make it look good:)
-I then shred the chicken and let it cook 30min-1hr longer.
Then serve over rice or in whole wheat tortilla shells!