Sometimes I find it hard to take good pictures for the blog when a meal is smelling so good, I'm starving and my husband is waiting at the table to eat... This was one of those time. I really feel bad for the chicken because this picture does not give it any justice. The chicken turned out very flavorful and moist. It also re-heated great for leftovers the next day.
I live in California where Mexican food is a staple. We turn anything we can into a taco or a burrito. This chicken can easily be combined with rice to make a Chipotle-style burrito bowl or throw it into a tortilla and add your favorite topping for a tasty taco.
Another great thing about this recipe is that you can throw it together before you head to work. There is not browning required and there is minimal chopping needed.
Ingredients:
1 1/2 lbs chicken breasts
1-16 oz jar of salsa
1-15 oz can of black beans, drained
1/2 lb frozen corn
1 Tbls chili powder
1/2 Tbls cumin (essential for true Mexican flavor)
1/2 Tbls minced garlic
1/2 tsp dried oregano
1/4 tsp cayenne pepper
1/4 tsp salt
1/8 tsp black pepper
Optional Toppings:
Grated cheese, sour cream, diced onion or chopped cilantro
Directions:
Add all the ingredients, except the toppings, to the slow cooker. Give it a good stir to combine. Make sure the chicken is completely covered and close the lid. Cook on low for 8 hours.
After 8 hours, remove the lid and use two forks to shred the chicken. Stir thoroughly and serve!
Enjoy!
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