Over the last week or so I have been busy and haven't wanted to spend a lot of time in the kitchen cooking. I looked in my cookbook cupboard and pulled out a slow cooker cookbook. I don't remember where I got it and I don't think I've ever opened it before. I thought a slow cooker recipe would be ideal for my cooking mood. I found this one. It isn't something that can't be made outside of a slow cooker, but because it cooked for a long time everything was very tender and the flavors seemed to be more intense. Slàinte!
Slow Cooker Southwestern Chicken
2 - 15oz can corn, drained
1 - 15 oz can black beans, rinsed and drained
1 cup chunky salsa
3 large boneless, skinless chicken breasts, cut in half
1 cup Cheddar cheese (I used a little more to serve)
Tortillas (I prefer corn)
1. Mix corn, black beans, and 1/2 cup salsa together in slow cooker.
2. Place chicken breasts over mixture.
3. Pour remaining 1/2 cup salsa over the top of chicken.
4. Cover and cook on low for 7-8 hours, or high for 4-5 hours
5. Before serving, use fork to shred chicken. The longer you wait, the easier it will be.
6. Sprinkle Cheddar cheese over the top of the chicken and stir into the slow cooker. Cover and let cook for about 15 minutes.
7. Serve with warmed tortillas and any other condiments you like on tacos.
Note: Be sure to drain the corn and beans well, so it's not too watery. The cheese at the end will thicken it up a bit.
#ARTifacts: September 2017
1 hour ago