Recipe of the Week: Crocktober! Salsa Chicken

It's week two of Crocktober!  It's time to dust off your crockpot and let it do the cooking for you.

I love Mexican food....crave it all the time and there are tons of great Mexican inspired crockpot meals out there.

This is great served along side a 1/2 cup of white rice and a garden salad or better yet, with some warm corn tortillas, sour cream and avocado.

Enjoy!
Stacy

SALSA CHICKEN

Serves 4

Ingredients:

6-9 chicken thighs (you could use 4 (6-8oz) chicken breasts instead) - frozen!

1 can black beans, rinsed and drained

1 cup frozen corn

1 cup chunky salsa

Optional: Corn Tortillas, Sour Cream and diced Avocado, 1 tablespoon shredded cheddar cheese

Directions:

Put your chicken in the bottom of the crockpot.  Your chicken should still be frozen!

Top with beans, corn and salsa.  Cover and cook for 7-8 hours on high or 4-5 on low. If you are using breasts, increase your salsa by 1/2 cup as breasts tend to dry out.

Serve over brown or white rice or place mixture in corn tortillas (like tacos) with sour cream, avocado and shredded cheese.