Crockpot Salsa Chicken

Over the past few years, I’ve accumulated quite a stack of recipes I intend to try, clipped from magazines or flagged on cookbook pages. Now that I’m settled again, I’m slowly working my way through the pile. I figure you should only try one or two new recipes at most in a week, because what if you don’t like them? This one turned out to be quite successful, though.

It’s from Make It Fast, Cook It Slow, a book of slow cooker recipes that are also gluten-free and relatively cheap to make. (Quite an accomplishment! And it’s by a blogger who spent a year cooking with her crock-pot.) I was surprised that something so minimal turned out well.

You can read the recipe online, but here’s how I did it. Put in your slow cooker:

  • 1 package chicken thighs (boneless, skinless) — if you see a lot of fat on them, trim that first
  • 1 can (15 oz.) black beans, drained and rinsed
  • 1 package frozen corn — she says white, but I couldn’t find one, so I used plain yellow
  • 1 cup salsa — chunky kind

Cook for 7-8 hours on low or 4-5 on high. I found that the salsa mostly cooked in, which was fine, but if you want more of that flavor, add some when serving. Instead of treating as a main dish entree, I shredded the chicken and plopped it all on taco chips for nachos, with a side of sour cream and some sliced avocado. Yummy! Other people suggest serving over rice with Mexican shredded cheese blend. I should do that with the leftovers.

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