This is another great crock pot recipe... a few minutes of
prep.. and come home to dinner... AND a healthy one too! .... now how great is that?
TIPS
I use boneless skinless chicken breasts... I like the fact
this meal has virtually no fat... but you can certainly use other chicken
meat.. such as thighs.... I would remove the skin if it has any.
Taco seasoning is so easy to make.. I make my own and store
tacos... here is the recipe...
You can substitute a commercial taco seasoning.. use as much
or as little as you prefer... the listed amount on this recipe is a suggestion,
it's what I use.
Put the chicken in the crock pot and sprinkle the seasoning
over it.. toss it around until almost all of it is coating the chicken...
yep... do it right in the crock pot... quick and easy!
I list the salsa as "fresh salsa" ... it makes a
huge difference in flavor... make your own or you can find it usually in the
produce section of the grocery store... although you can substitute a jarred
salsa if you prefer.
I use low sodium black beans, rinsed and drained.
Rotel tomatoes are great for this... but if you can't find
it.. another brand will be fine... their cans are 10 oz... if another brand is
a little more or less.. it's not a problem.
If you don't have frozen corn.. you can use canned corn
instead, just be sure to drain it. It
can go into the pot frozen.. not a problem.
This recipe will make about 4 servings.
I served this over white rice with a side salad of shredded
lettuce, sour cream and guacamole. A
little shredded cheddar cheese and chopped green onion finish this dish nicely.
I hope you try this really delicious recipe!
Recipe: Crock Pot Tex-Mex
Chicken
All you need:
seasoning... toss until most of the seasoning is coating the chicken.
Add the salsa, Rotel tomatoes, black beans and corn... stir
well.
Set the crock pot on low and cook for about 7-8 hours or on
high for 4-5 hours.
Serve over cooked white rice.
