Ellen (ellen_) wrote,
Ellen
ellen_

  • Music:

Southwestern Chicken (что бы не пропало, раз уж записала)

Southwestern Chicken (slow cooker recipe)
2 cans (15.5 oz each) whole-kernel corn, drained (I use 1 lb frozen corn instead)
1 can (15 oz) black beans, rinsed and drained (I use half a bag of 1 lb bag of dried black beans soaked overnight)
1 jar (16 oz) chunky salsa, divided
6 boneless, skinless chicken breast halves (4 oz each) (I usually buy split breast and remove the bone and skin, use 2-3 depending on the size. I use bones to make chicken stock for later.)
1 cup (4 oz) shredded cheddar cheese

In 5-qt. slow cooker, combine corn, black beans, and 1/2 cup salsa. Top with chicken; pour remaining salsa over chicken. (I put more salsa on top, the jars that I juse are 24 oz so I use little more than 16 oz of salsa). Cover and cook on high 3 to 4 hours or on low 7 to 8 hours or until meat juices run clear. Sprinkle with cheese; cover until cheese is melted, about 5 minutes. (since I use dry beans, they may cook a little longer than canned beans, but usually done on low in 7 hours)
Tags: food, recipe
Subscribe
  • Post a new comment

    Error

    default userpic

    Your IP address will be recorded 

    When you submit the form an invisible reCAPTCHA check will be performed.
    You must follow the Privacy Policy and Google Terms of use.
  • 5 comments