For this week, I went to the kitchen to look to see what we had. I have been pinning a lot of Crock-Pot recipes and saw a very simple one for Salsa Chicken and had just got a great deal on chicken and we always have salsa so I thought why not!
4 chicken breasts
1 15 oz. can of black beans
1 pound bag frozen corn
1 can diced tomatoes with chilis (like Rotel)
1 jar salsa
1 packet of taco seasoning
Place all ingredients in bag and freeze. Thaw, then cook on low 8 hours. Serve with rice or on tortillas along with shredded cheddar and sour cream. We stacked corn tortillas, then chicken, then cheese, and repeat. Put a little guacamole on the very top.
How easy! Just dump everything into the Crock-Pot and go. This meal is done as a make a head meal, so that is why it says thaw. I stirred it a few times throughout the day just to make sure the chicken was covered in the juice so it would cook.
This meal was one of the simplest one we have done and it was yummy. We shredded up the chicken in the Crock-Pot, because it was pretty much falling apart. We ended up making taco out of it which was really good but the mixture was runny so it was a little messy.
We just topped it with cheese because neither of us likes sour cream.
We had TONS of leftovers! I actually think it was even better as leftovers. Jesse cooked up some rice, since we were out of tortillas and put the chicken over that. It wasn’t as runny and it had a little more heat to it from sitting a few days. Even after we had it for dinner, we still have enough for maybe 2 more meals.
I think this will go on the meals to make again!!