Here is an easy recipe for chicken that can be made ahead in a crock pot and enjoyed after a busy day. This delightful blend of moist chicken, beans, corn, and rice was a winning recipe in a radio contest for “Back to School Recipes” – those easy-to-prepare mid-week meals. You will love the taste and the easy preparation.
The crock pot is truly a busy person’s friend – put something in it in the morning and come back to an amazing aroma and a ready-made meal. Having something slow-cooking at home while you work or go to school is a smart way to prepare meals. It’s hard to believe there was a time before this handy appliance was invented!
Crock Pot Chicken Recipe
Ingredients for Crock Pot Chicken:
- 1 can black beans, drained and lightly rinsed (use the reduced sodium beans for a healthier choice)
- 16-ounce jar salsa
- 2 cups frozen sweet corn
- 4 boneless, skinless chicken breasts
- 1-2 cups cooked brown or white rice
- 2 cups shredded cheese (cojack or taco blend)
- Low fat or no fat sour cream (garnish)
- Fresh cilantro, chopped (garnish)
- Warmed whole wheat tortillas
Directions for making Crock Pot Chicken:
Spray a crock pot well with cooking spray (or use another type of oil to ensure that it is non-stick). Place the chicken breasts in the bottom of the crock pot and top them with the beans, corn, and salsa – covering the chicken well. Cook on low for 5 – 6 hours.
When the chicken is done, shred it with a fork and mix it well with the cooked rice and shredded cheese. Top a warm tortilla with the rice, cheese, chicken mixture, and garnish with the sour cream and the chopped fresh cilantro.
(From my cousin, Staci, who is kind enough to share!)
Other delicious crock pot recipes:
Crock pot beef – so simple and delicious
Staci’s crockpot fajita soup recipe – easy and wonderful
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