Thursday, October 21, 2010

Southwest Crockpot Chicken

This delectable chicken concoction was served as a base for a salad at a luncheon before our "Women in White" Relief Society activity. We all loved it and it has become a staple in many homes because it meets all of the "good recipe" criteria: delicious, EASY, healthy, and inexpensive. You can also use it as the meat filling for burritos, tacos, etc.

1 - 16 oz. bag frozen corn (or canned)
4 chicken breasts
1 can black beans, rinsed and drained
1 - 24 oz. jar MEDIUM salsa (mild doesn't add enough flavor)

Combine ingredients and cook in crockpot on high for 5 hours. Before serving, shred chicken with two forks and mix well with other ingredients.

For Southwest Chicken Salad, serve over Fritos with desired garnishes.

1 bag Fritos
Garnishes: shredded lettuce, chopped tomato, shredded cheeses, sour cream, avocado, fresh cilantro, etc. etc. etc.

1 comment:

  1. I love this!
    We didn't add the corn when we made it, but did stuff homemade tortillas with the mixture.
    So good.
    Thanks for the post, Madre Madre!