Wednesday, June 24, 2009

Southwestern Chicken


We made this for dinner last night. It is too hot to cook, so we have been using the crockpot. This recipe has been on many websites with many variations. I have made one with cream cheese, but like this one better. We served it with tortillas.
Southwestern Chicken

2 cans (15.75 oz. each) whole kernel corn, drained
1 can (15 oz) black beans, rinsed and drained
1 jar (16 oz) chunky salsa, divided
6 boneless, skinless chicken breasts halves (4 oz each) We used 3 frozen breasts, cut into chunks
1 cup (4oz) shredded cheddar cheese
In 5 qt. slow cooker, combine corn, black beans, and 1/2 cup salsa. Top with chicken; pour remaining salsa over chicken. Cover and cook on high 3 to 4 hours or on low 7-8 hours or until meat juices run clear. Sprinkle with cheese, cover until cheese is melted, about 5 minutes. Yield 6 servings.

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