Tuesday, April 26, 2011

Crockpot Mexican Chicken

The crockpot. Was there ever a better invention? Uh...no. If you don't own a crockpot, or don't use the one you have, then that needs to change. You'll thank me later, trust me.

I found this recipe on The Pioneer Woman's Tasty Kitchen. She's pretty amazing. Just in case you've been living under a rock and haven't been to her website, crawl out and do that now. You'll thank me later for that, too.

Crockpot Mexican Chicken
Prep time: 5 minutes

Cook time: 3 hours
Servings: 4

You will need:

1.5 lbs. boneless/skinless chicken breasts
1 packet taco seasoning, or if you buy it in bulk like me, then 1/4 cup
1 10oz can cream of chicken soup
1 cup salsa
1 15oz can of black beans

Put chicken in the bottom of the crockpot. Add taco seasoning on top of chicken. Add cream of chicken soup and salsa. Drain the black beans and add.

Cook on high for 3 hours, or on low for 6-8. Shred chicken and then serve over Spanish rice, in tacos, or as nacho meat. Top with lettuce, tomato, sour cream, or whatever you prefer.

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