Need a quick meal to throw together before you head out the door in the morning. Well, this is it! Takes all of two minutes to prepare. And talk about healthy!
Crockpot Mexican Chicken
1 can (15oz) black beans, rinsed and drained
1 can (15 oz) whole kernel corn, drained
1 cup bottled thick and chunky salsa
4 skinless, boneless chicken breast
1/2 cup 2% Mexican blend cheese
In a 3-1/2- to 5-quart slow cooker, mix together the black beans, corn, and 1/2 cup of the salsa. Top with the chicken breasts, then pour the remaining 1/2 cup salsa over the chicken. Cover and cook on HIGH for 2 1/2 to 3 hours, or until the chicken is tender and white throughout; do not overcook or the chicken will be dry.
Sprinkle cheese on top; cover and cook until the cheese melts, about 5 to 15 minutes.
Serving Size: 4oz chicken breast with 1/4th of beans and corn
Meal Plan: Calories: 350, 5 oz meat, 1.5 starches, ½ vegetable
I am going to serve this with sauteed green peppers and onions.
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Do you think you can use frozen chicken in this recipe?
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