Mexi Crockpot Chicken

Monday, November 26, 2012

This is one of my FAVORITE meals...and lots of variations depending on our mood. It usually starts out with the following:

1 lb chicken breast or thighs (or a mixture, and it can be frozen)
1 can corn
1 can fire roasted, diced tomatoes (sure, you can use normal diced, but I like fire roasted!)
1 can black beans
1 can pinto beans
1 cup salsa
2 TBSP Taco seasoning (or whatever you like...I got the mondo package pictured below from Costco, but when it's gone I plan on filling it with this because it's yumtastic)

Throw it all in the crockpot and cook on Low 6-8 hours (if you are using fresh chicken, you can go with less time...but for frozen chicken I would go with the 8 hours). We serve over cilantro-lime rice in a bowl or put the chicken mixture in tortillas. Don't forget to top with cheese, sour cream, avocado, green onions, tomatoes, crushed tortilla chips...whatever floats your boat! Oh! And one variation is to add 8 oz cream cheese during the last 30 minutes of cooking. It's insanely yummy!! You can also add chicken stock and make it into more of a soup (that's when the crushed tortilla chips & avocado are SUPER yummy!)

The last time I made this, I used dried beans instead of canned. This was MUCH cheaper!!! I just soaked them overnight the night before. Note: See photo below for what NOT to do!!!!

BONUS: Double the ingredients and put one meals worth of ingredients in a freezer bag, label it and throw it in the freezer for another day. When you are ready to cook it, pull the bag out of the freezer, dump it in your crockpot and set & forget!!

Random photos:

Mondo sized taco seasoning mentioned above

Note to self: if you want your pinto beans to turn purple, soak them over night with black beans
Ug, what's with me turning food purple lately??

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