Crockpot mexican chicken

By Anonymous -
When Becky and I were on our way back from Baldwin on Friday, we were talking (what else?) food.
She shared this recipe with me and since I don't see it on the blog, I'm putting it up here. I didn't believe her completely when she said how good it was, but I trust Becky's taste in food, so I tried it.
She's right, it's that good. And easy.

3 boneless, skinless chicken breasts
1 can corn (I used the no-salt kind)
1 can black beans
1 jar medium (or hot) salsa

Put the chicken breasts on the bottom of the slow cooker. Dump all the other stuff (don't drain) on top. Cook on low for at least 5 hours. I cooked mine for 9 hours, Becky says she sometimes cooks it for 11 hours. Shred the chicken with two forks.
Serve on tortillas with other taco fixings, if you like. Or eat it out of the crockpot, which I'm not ashamed to admit I just did.
We'll be eating it later this week in taco salads (with baked taco shells).

Comments

Alissa said…
That recipe is very similar to my crockpot chicken recipe, which I thought was on here... way back when. I use a can of corn, then chicken breasts, sprinkle with a package of taco seasoning, then a jar of salsa, a can of diced tomatoes, a can of black beans, a can of kidney beans. Basically the same thing, but I bulk mine up with more veggies and beans. I also throw in a diced pepper if I have any around. It always turns out great.
8:26 PM
Alissa said…
lol. I found it - April 2005. Shannon- you commented that corn juice is icky. :)
8:29 PM
Anonymous said…
Corn juice is icky. :) I drained most of the stuff in my can out, although Becky says you're supposed to leave it in there.
10:58 PM
Becky said…
For the leftovers, I recommend putting some in a bowl, adding some chicken broth, then microwaving. It makes for a good soup.
8:50 AM
Post a Comment

Popular posts from this blog

Dayton's Famous Pine Club Salad Dressing

By -
Well, close enough anyway. The Pine Club is probably Dayton's most famous restaraunt--not that Dayton is some culinary mecca or anything. This dressing is traditionally served on an iceberg lettuce salad with grated carrot (boring). It's a shame, really, since the dressing is so good but that's why it's better to eat it at home on the salad of your choice. I like it over a green salad with blue cheese, apples/pears and toasted walnuts/pecans, it's good with pasta salad and it's also good on Isaac's broccoli salad. Serves approximately 8. 1 C vegetable/canola oil 3/4 C cider vinegar 1/3 C white sugar 1 tsp salt 2 tsp garlic powder 1 scant tsp red pepper flakes You can mix this one of two ways: either pour it all into a mason jar, put on the lid and shake the heck out of it or do it up with your stick blender. I recommend using the stick blender. Either way it's delicious. Refrigerate leftovers and note that it keeps pretty well. I think I had my
Read more

Pesto Tortellini Salad

By -
Why don't we just re-name the blog "Recipes Kelly Stole from Isaac's" because I seem to have no other recipes amongst my repertoire. Sheesh. Again, this is not really a recipe, but this salad was, and still is, one of the biggest sellers at the restaurant. As with all of Isaac's recipes, I've drastically reduced the quantity from the original (5 lbs. of tortellini, anyone?) 1.5 lbs tri-colored cheese-filled tortellini (or regular white ones, whatever), cooked according to pkg directions and gently rinsed with cold water 1.5 medium-ish tomatoes, diced 1/2 medium-size red onion, diced 1/3 C black olives (do yourself a favor and get some decent olives) 2/3 C or so pesto (I did a mix of basil pesto and arugula pesto) Dump all ingredients into a bowl and stir until everything is well-coated by the pesto. This is tasty when served immediately but the flavor will continue to develop the longer it sits. As usual, I added 2 handfuls of chopped asparagus but wi
Read more

mango soba update

By gwen -
A small note to those of us trying to eat more veg, as Kelly would say... this soba noodle salad is delicious with slaw replacing some or all of the noodles. I made it with just one little bundle of noodles, a whole bag of broccoli slaw, and half a bag of cabbage/carrot mixture, and it's great -- actually provides a delicious crunch and you don't miss the rest of the noodles. I cooked the chicken in a bit of the marinade, too, and diced it into the salad/noodle/mango mixture for some protein. Yum.
Read more