Prep 5 mins
Cook 5 hrs
This recipe came from the Dallas Morning News paper. You can serve it in tortillas with spanish rice on the side or serve it over rice. Either way, it's super easy and very yummy!
- 6 boneless skinless chicken breast halves
- 1 (15 1/4 ounce) can corn, drained
- 1 (15 1/4 ounce) can black beans, rinsed and drained
- 1 (15 1/4 ounce) Mexican-style corn, drained
- 16 ounces chunky salsa, your choice
- flour tortilla (optional)
- shredded cheddar cheese (optional)
- hot cooked rice (optional)
- Combine the corn, beans, and half of the salsa in a lightly greased crock pot.
- Top with the chicken.
- Pour remaining salsa over chicken.
- Cover and cook first hour on high, then three more hours on high or 6 hours on low.
- Serve with warm tortillas and cheese or over rice.
Very tasty and easy! We loved it and will make again and again. I served on tortillas with shredded cheddar and sour cream. I think we decided that next time we would serve over rice because it comes out of the crock pot pretty hot, too hot to eat right away, but by the time it cools the tortillas are soggy.
This gets the thumbs up from my family. It was super-easy to make. The only change I made was to mix all the salsa in with the corn and beans, then lay the chicken on top. I served it with a little shredded cheese and a sprinkle of crushed tortilla chips. It had a great toasty-corn flavor. Definitley a keeper. Thanks, Delish.