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.

Basic Crockpot Recipe

This is the classic throw-anything-into-the-crockpot recipe that Katie and I used on most Sundays when we lived together. I put together these specific ingredients last night when I had earlier been convinced that we were completely out of food. As long as we have cream of chicken, rice, and frozen chicken, we will never go hungry--when in doubt, raid your kitchen and throw it all in the crockpot (within reason, of course).


Basic Crockpot Recipe

Serves: 2             Preparation Time: 10 minutes                Cook Time: 3 hours

1 can cream of chicken soup
3/4 C sour cream
2 chicken breasts, thawed and cut into small strips
           OR 5 chicken tenderloins
1/4 C parmesan cheese
salt & pepper (the divine spices)
1-2 spices from the cabinet

pasta or rice

In Order to Create:
Add cream of chicken soup, sour cream, chicken strips, and seasonings to the big, red crockpot. Cook on high for three hours (or on low for 5-8).
In the meantime, prepare pasta or rice, steam vegetables, butter crusty french bread, etc.
Before serving, cut up chicken into bite-sized pieces. Serve chicken over pasta/rice. Top with more s&p and parmesan.

Variations:
add canned/frozen/fresh vegetables to the mix (e.g. green beans, corn, broccoli)
top with bread crumbs or prepared stuffing mix
use 1/2 brick of cream cheese instead of sour cream