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Saturday, November 20, 2010

Mexican Chicken

A super easy crock-pot recipe to cook chicken.  We don't love this chicken by itself, but prefer to use the chicken in other recipes (like the chimichangas).  But you can serve it over steamed rice with cheese, tortilla chips, and green onions for a meal if you like.

3 large chicken breasts
1 can black beans, drained and rinsed
1 can reduced fat cream of chicken soup
16 oz. jar of salsa (mild or medium according to your taste)
1/2 cup sour cream

Mix together the soup, salsa, and sour cream in a bowl.  Grease crock pot.  Put chicken breasts and black beans into crockpot.  Pour soup mixture on top.  Cover and cook on low 6-8 hours (less if chicken is already thawed).  When done, break apart and shred chicken.  Measure in 1-2 cup intervals to use for other recipes (I like to freeze it in 2 cup sizes in quart size ziploc bags).

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