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heres another recipe i tried tonight…. so good! i got it off off the Crockpot Lady’s website. check her out! she made a different crockpot recipe every single day in 2008. shes my hero! 🙂

Salsa Crockpot Chicken
–6-9 chicken thighs, or equivalent body parts
–1 can rinsed black beans

–1 cup chunky salsa
–1 cup frozen white corn

The Directions.

Put your chicken in the crockpot; mine was still frozen. Top with the rinsed black beans, salsa, and corn.

Cover and cook on low for 6-9 hours, or on high for 4-5. Cooking time will vary depending on whether or not your chicken is frozen, and how big the pieces are.

If you decide to use breasts, increase your salsa by 1/2 cup. Breasts are drier than thighs.

The Verdict (from the website)

This was a really yummy dish, and I liked how low in fat it was. If you don’t have enough meat in the house, or would like to stretch the dish, you can add a 1/2 block of cream cheese, a cup of sour cream, or a can of cream-of-something soup to the ingredients. I really liked it like this, though—but I know that I’ve made something similar in the past with a creamyish sauce.
The Verdict from Tara and Matt:

we loved this! the chicken(we used TJ breast tenders) shredded on its own, and i served it over brown rice, and sprinkled some shredded cheddar on top. delish! i also scooped up the whole concotion with multigrain tostitos and that was amazing! this is great on its own, over rice, or as a nacho topping.

i am also gonna try to add a few things like zuchinni and maybe some cumin, just for fun 🙂 so good! we are making this again soon!

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