Sunday, April 27, 2014

Shredded Salsa Chicken

My husband and I are serious DIY house project folks. We've done a LOT of projects in our home and are still working on finishing a few things off. Today my amazing husband powered out the last bit of tiling we needed to do in the kitchen. We had a patch of backsplash that had been just painted, and now it's covered in lovely white subway tiles! Yay husband! As awesome as house projects are, kitchen projects tend to leave you sans fully functional kitchen for some lengths of time. Today I cooked in a corner just the size of my Crockpot. 

This is a super easy Crockpot recipe, great for dinner and perfect for cooking ahead for weekday lunches. This chicken makes great tacos, burritos, and salads. I'll be eating this for lunch salads most of next week.

Shredded Salsa Chicken
Makes 6 servings

For the Chicken
4 chicken breasts
1 cup salsa (I used mild this time so my toddler will eat it)
1 15oz can black beans
1 cup frozen corn kernals
1 tablespoon oil
Salt and Pepper 

For toppings
Sour cream
Chopped red onion
Chopped cilantro

Place chicken and 1 cup of salsa in a crockpot. Cook on high for 2 hours. Turn down to low and cook 1 more hour.

When the chicken is 20 minutes shy of done, drain and rinse a can of black beans and set aside. Heat a pan to very hot and add 1 tablespoon of oil. Add corn kernels to the pan and season with salt and pepper. Cook until lightly charred. 

Add corn and black beans to the chicken and cook for the last 20 minutes. Shred chicken with forks and enjoy in tacos, burritos or on salad! I like to top my salad with sour cream, chopped onions, avocado slices, cilantro, more salsa and some hot sauce. Delicious!

Things made this time last year...

Dutch Baby

Chicken Cacciatore

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