Salsa Chicken

Once while I was browsing other cooking blogs, I came across this recipe from Courtney over at Ice Cream &Wine.  In case you've never visited, she's all about simple pleasures in cooking.  This Salsa Chicken is a perfect example of said simplicity. 

As soon as I read it it, I thought to myself, "Now this is my kind of CrockPot recipe!" Know why? Because it's one of those recipes where you just throw it all in the crock and let it do it's thing. If CrockPot cooking is supposed to make my life easier, I don't want to have to do a lot of prep.  And that's exactly what this recipe is-- no prep.  I didn't even thaw the chicken breasts!   

Source:  Courtney, at Ice Cream & Wine

Ingredients: 

4 frozen chicken breasts

1 15 oz. can of black beans

1 12 oz. bag of frozen corn-- she listed this as 1 1/2 cups of frozen corn, but again, I don't like to measure.  So I just used the whole bag.

1 16 oz. jar of salsa-- I used a "sweet garden salsa" this time.

Directions:

Place the frozen chicken breasts in the CrockPot.

Rinse and drain black beans, then add them over top of the chicken.

Add corn atop the beans

Add salsa atop the corn.

Cook on LOW 7-8 hours or HIGH 3-4 hours (Today was a rush, so I did 4 hours on HIGH)

During the last hour, shred the chicken with some forks and mix well.  It'll look something like this:

Serve with tortillas and rice. 

Garnish with sour cream, scallions, or whatever else your heart desires.

Verdict:  KEEPER! 

This will be a new staple in our household.  It was so easy to make, relatively healthy, and it made plenty for leftovers.  And you can trust me... these leftovers won't go bad in the fridge :)