The inception for this deliciously simple meal came from Hyacynth, who shared her recipe this weekend. I made this southwestern crock pot chicken earlier this week and found a million delicious uses for it. I made quesadillas for Mandy with this as the filling, adding cheddar cheese and sandwiching it between two whole-wheat Flatout tortillas and crisped up under the broiler (please don't tell my sister I secretly fed her healthy stuff. She might claw out a kidney for that injustice). Hyacynth serves this to her kids over a bed of rice, but I also tried cooking up some amaranth to serve with the completed chicken, which also got a healthy dose of cheese and sour cream. My favorite combo for this dish was a scoop of chicken topped with a bit of cheese and eaten with whole-wheat tortilla chips. It was filling, healthy, cheesy and crunchy. The perfect lunch combo, in my opinion.
Slow Cooker Southwestern Chicken Recipe
4 Frozen chicken breasts
1 15-ounce can of black beans, rinsed and drained
1 15-ounce can of corn or equivalent frozen corn kernels
1 large jar salsa of choice
Place chicken breasts in the slow cooker, then top with remaining ingredients. Cook on low for six hours, then use a fork to break chicken breasts into chunks. Bake on low for another hour, if possible. This makes at least six large servings and freezes well.
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