So it really happened. My little boy started kindergarten yesterday. He was so excited to go so that made it easier on me. I almost cried when he walked into his classroom but I held it together 🙂 I am really going to miss lazy summer days and having my buddy around. When I take photos of food I want to share here on the blog, he would always say “your (cookies) are going to be famous!” haha! I don’t know about that but he sure knows how to put a smile on my face. Good thing I still have his little sister at home to keep me busy and another brother joining the family in 2 months!
This slow cooker recipe is one you will want to have on file! It is great for a day when you don’t have much time in the afternoon to get dinner on the table but want something that will make your family happy and well fed. I love an easy, simple recipe. After you throw in the ingredients, all you really have to do is shred the chicken and chop up some cilantro and avocado! I didn’t have an avocado so we ate it without, but I’m sure that it would be that much better with some on top.
Slow Cooker Southwest Chicken
An easy crock pot dinner. Keep these ingredients on hand for a busy day!
Author: Adell Goff
Recipe type: Dinner
- 1 (10-16 ounce) bag frozen corn
- 1 can black beans, rinsed & drained
- 2 large frozen boneless skinless chicken breasts
- 1 (16 ounce) jar medium salsa (I used Pace)
- tortilla chips
- sour cream
- shredded cheddar cheese
- chopped cilantro
- diced avocado
- Spray your slow cooker with cooking spray. Pour the bag of frozen corn into the bottom. Place the chicken breasts on top of corn and cover with black beans and jar of salsa. Cook on high for 1 hour, then turn to low and continue to cook for 4 hours.
- Shred chicken with forks and stir. Serve with tortilla chips and top with sour cream, chopped cilantro & avocado if desired.
It is important to use medium salsa. Mild is does not add enough flavor. Also, make sure you serve with tortilla chips and not tortillas. The salty crunch is what makes this dish! My kids love black beans, so next time I may add another can and use a little less corn.
Recipe source: The Sisters Cafe