Mexican Corn and Bean Chicken
This Mexican style recipe will be a hit with the whole family.
What You Need:
4 chicken breasts, boneless and skinless
1 (16 oz) jar Mexican salsa
2 tsp garlic powder
1 tsp cumin
1 tsp chili powder
1/2 tsp salt
1/4 tsp pepper
1 (11 oz) can Mexican corn
1 (15 oz) can pinto beans
How to Make It:
Place the chicken and salsa into the bottom of the crock pot.
Add the garlic powder, cumin, chili powder, salt and pepper.
Cover and cook on low 4 hours.
Remove the chicken breasts and allow them to cool slightly.
Shred the chicken.
Add the chicken back to the crock pot.
Cover and cook on low 2 hours.
Stir in the corn and beans.
Cover and continue cooking 1 hour.
Tip:
Make this a real Mexican meal by adding tortilla chips before serving. Top with sour cream or guacamole as a garnish.
I’ve made this recipe as chicken chili a few times now.
I’ve found that if you cut the chicken in little pieces before you put it in the crock you won’t need to take it out to shred – just stir it really well and mush any non-shreddy pieces against the side before serving.
It’s also good with black beans. and I’ve added a can of diced tomatoes and a 2nd can of beans.
Hubby loves this and will keep eating it for meals until it’s all gone!
I have made this 2 times. My family really likes it. It is good on lettuce with cheese as a Chicken Taco Salad.
An even easier method is to scrap the salsa and spices. Instead, use two cans of chili-ready Rotel, cut the chicken up like Missy said, and continue from there. Makes it spicier, too!