Monday, October 20, 2008

Crockpot Southwestern Chicken

1 small bag frozen corn

1 can black beans

2 large frozen boneless skinless chicken breasts

1 16-oz jar medium salsa, such as Pace medium picante sauce**

shredded cheddar cheese

flour tortillas or tortilla chips

sour cream

chopped cilantro

diced avocado

Pour bag of frozen corn in bottom of lightly greased crockpot. Place frozen chicken breasts on top of corn and cover with rinsed and drained black beans and jar of medium salsa. Cook on high for 1 hour, and then on low for 4 hours. Shred chicken with forks. Serve wrapped in tortillas, or as a dip with tortilla chips and add toppings to individual servings.

**It is very important that you use MEDIUM salsa in this. Mild simply isn't flavorful enough.

*I got this recipe from a good friend when we were in Missouri. It is awesome! And it is super easy!
Contributed by Danielle Lauridsen

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