The other night I tried another variation of salsa chicken. I had made this once before, but never wrote down the recipe so I just kind of winged it. I was pleasantly surprised with the results. In fact, my hubby requested the leftovers two nights in a row (it makes a lot!). Fine by me.
- Boneless skinless chicken breast (I used 4)
- One can of Kidney beans
- One can of Black beans
- One can of cream of chicken soup
- One can of corn
- One container of salsa (did you catch the clearance tag on the salsa? It was only a $1.26 at Target!)
- One 14.5 oz can of diced tomatoes (Mexican style works well)
- Brown rice (we made enough for 6 servings)
Place your chicken in the crock pot, slather the cream of chicken soup on top of it and then pour in your beans, corn, salsa and diced tomatoes. I drained the beans, corn and tomatoes before putting them in. It is going to look quite soupy until you have mixed your rice in later.
I cooked it on low for 8 hours or until your chicken shreds easily. Then it is as simple as cooking up your rice and mixing the two together.
I like to top it with shredded cheddar cheese and a little bit of sour cream. Corn bread is a good compliment to this meal.
|This is obviously my hubby's plate! I don't put that much cheese on!|