Have five minutes in the morning? Dump this in the crock pot before work or running your errands and come back to a big pot of tasty chicken that can be incorporated into your meals in many ways in the coming week.
When I made this initially, I was a little disappointed. Then I realized all it needed was a little fat (boneless, skinless chicken breasts = sad Becky) and a little more salt. Voila, delicious. So don’t be afraid to play around with it.
Tex-Mex Chicken Crock Pot
- 1.5 pounds boneless, skinless chicken breasts (or thighs)
- 2 cans black beans, rinsed and drained
- 1/2 bag frozen corn kernels (not doing corn? try 2 bell peppers, de-seeded and sliced or choped)
- 1 onion, chopped or sliced
- 1-2 cups salsa
- taco seasoning (2-3 T.)
- cumin (1-2 T.)
- salt & pepper
- juice of 1-2 limes
- have some extra cilantro in the fridge? chop some up and toss in a handful!
- If using boneless, skinless chicken breasts, add a splash or two of olive oil to add some extra fat
Dump everything in the crock pot and stir together. Cook on low for 7-8 hours. When done, shred chicken and taste for seasonings; add additional salt, pepper, and spices as necessary.
Serving suggestions – 1 crock pot made so much that we did all of the following:
- Tacos! Gather your favorite taco toppings–avocado/guacamole, cheese, sour cream, lettuce, tomato, onion, whatever–and your favorite taco wrap (corn tortilla, lettuce “tortilla,” etc)
- Nachos – Top chips with tex-mex chicken, cheese, sliced green onions, and sliced fresh or pickled jalapenos (optional). Cook at 425 until cheese is melted and crispy on edges. Serve with guacamole, salsa, and sour cream.
- Rice Bowl – rice + tex-mex chicken + cheese + green onions
- Con Huevos – There are few things that don’t go with eggs. Mix it up in the morning with a breakfast scramble topped with salsa and fresh cilantro.