This recipe is dedicated to our friends Simon and Claire -- new parents of beautiful baby Keira and working parents without a whole bunch of time to cook every night!
This recipe has been a staple in our home for the last couple years and it's so easy and versatile. The hardest part is getting up 10 minutes earlier in the morning to throw all this stuff in the crockpot before you head to work.
It's perfect wrapped up in a whole wheat tortilla with a little cheese sprinkled on top or mixed up in a bowl with some rice or on top of some polenta! Easy and delish!
INGREDIENTS
1 1/2 lbs. skinless, boneless chicken breasts
2 cloves of garlic, minced
1 yellow onion, chopped
15 oz. black beans, drained and rinsed
1 cup frozen or canned corn
12 oz. high quality salsa (we recommend Trader Joe's Double Roasted Salsa!)
2 fresh Serrano or jalapeno chiles, chopped
3 tbsp. cilantro, chopped
kosher salt, to taste
freshly ground pepper, to taste
shredded cheese, if you want
Place chicken breasts in bottom of crockpot. Add onion, garlic, black beans, corn and salsa. Stir until the mixture is evenly distributed in the pot. Set crockpot on low for 8 hours.
When you come home from work, open the lid and shred the chicken breasts by moving against the grain with a fork. Mix in chopped chilies and cilantro, season with salt and pepper, then close the lid and turn the crockpot on high for 30 minutes.
It makes a lot so it's also great for leftover lunch and/or dinner the next day too!
No comments:
Post a Comment