The other day I found myself face-to-face with several dilemmas. 1) I had way too many frozen chicken breasts in my freezer. 2) I really wanted to do something other than chicken piccata or grilled chicken. 3) I needed another excuse to use my Crockpot. 4) I've been ill for the past week or so and it was really necessary for me to make something that took little effort. Lo and behold, Ridiculously Easy Mexican Chicken and Beans. This was adapted from the Betty Crocker Slow Cooker Mexican Pork recipe. Enjoy!
Ingredients:
3 chicken breasts cut into 1 inch cubes*
(chicken cuts easily when still somewhat frozen)
1 15.5 oz can of white navy beans
1 15.5 ozcan of black beans
1 4 oz can of diced green chiles
1 16 oz jar of chunky salsa*
(mild, medium or hot based on taste. I used medium)
chili powder, salt and pepper to taste
cooked rice and cilantro for garnish
Makes 4 servings
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Set your Crockpot to 6 hours or the medium setting.
Cut chicken into 1-inch cubes and season with salt, pepper and chili powder to taste. Put into Crockpot.
Open both cans of beans, rinse and add beans to Crockpot. Add salsa and green chiles to Crockpot. Stir and cook for 6 hours.
Serve over rice and top with lots of fresh cilantro. Next time, I would add some lime juice and lime zest and a bit of chipotle en adobo.
2 comments:
Looks good! forwarding to the crockpot-hazzing gal.
I'm making this today.
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