We had a very busy weekend and now I am ready to tackle another busy week full of Christmas activities and baby preparations. As things are getting busier and closer to the arrival of our little man I am searching for more ways to save time. One of the best ways I have found to free up time is to let the crock-pot do the cooking for me. I love the idea of tossing the food in and letting it cook all day, and not having to worry about it.
This is one of our favorite crock-pot recipes. We have tried several variations of this recipes, some involving cream cheese, some involving shredding the chicken and other things. After trying them all this is our favorite, it is the right combination of everything. It is so delicious and so easy, and we are always so excited about how yummy it is.
Picture courtesy of The Sister's cafeCrock-pot Southwest Black Bean Chicken
1 small bag frozen corn or 1 can of corn
1 can black beans
2 large frozen boneless skinless chicken breasts
2 cups of salsa-if you want spicier, add a hotter salsa
shredded cheddar cheese
tortilla chips
sour cream
chopped cilantro
diced avocado
diced tomatoes
If you are using frozen corn place it on the bottom of the crock-pot, then place chicken on top. If you are using canned corn place the chicken on the bottom of the crock-pot, and then the corn on top of the chicken. Then add drained black beans and salsa. Cook on high for 1 hour, and then on low for 4 hours. Shred chicken with forks, mix back in with black bean mixture. Serve with tortilla chips and add toppings to individual servings. Eating with tortilla chips really gives it the best taste, it is the salt and the crunch.
We have a small crock-pot, so we down size the recipe for our needs. It is not an exact science, so we do several small chicken pieces that fit in the crock-pot and the regular amount of corn, black beans and salsa. The little crock-pots only have an on/off setting, usually about 4 hours is the perfect amount of time to cook.
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