Thursday, April 9, 2009

Crock-Pot Southwestern Chicken


1 sml. Bag frozen corn
1 can black beans
2 large frozen boneless skinless chicken breasts
1-16 oz jar salsa
Shredded cheddar cheese
Sour Cream


Pour bag of frozen corn in bottom of crock-pot. Place frozen chicken breasts on top pf corn and cover with rinsed and drained black beans, cilantro and jar of med. salsa. Cook on high for 1 hour, then on low for 4 hours.
Shred chicken with forks, serve mixture over tortilla chips and add toppings to individual servings. Or serve in tortillas

For Freezer bag method:
Add salsa to ziploc bag with chicken. On day of cooking add corn, cilantro and black beans. Cook on low for 4 hours

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