Crockpot Mexican Chicken
My sister posted about this crockpot recipe for Mexican style chicken and I tried it out last night. I have to say, it was so delicious that it deserves to get posted again here. Since it was crockpot style, it was also super easy. I think Gina may have served this over rice (?), but we had ours on tortillas with a little cheese. I also didn't have any corn, so I substituted that for diced green chilis, which might have given it an extra little kick.
Interestingly, as I was throwing everything into the crockpot, I realized these were the exact same ingredients for the enchiladas I make! In that recipe, I cook the diced chicken first, then add the rest of the ingredients below, combine them on the stove top and let it simmer, then fill tortillas and bake them with cheese on top.
So basically what we had last night was exactly the same meal, but the cheese was wrapped in the tortilla rather than being baked on top, the flavor was so much better, and again, a lot less work.
I imagine it would be really good as a regular taco filling too - add some lettuce, tomatoes, avacado, whatever floats your boat. So tasty!
Crockpot Mexican Chicken
Ingredients:4 boneless chicken breasts (diced)
1 jar salsa (around 24 oz.)
1 can black beans
1 can whole kernel corn (I substituted diced green chilis, but I bet BOTH would be fantastic!)
1 box rice (I used Goya Yellow Rice- 8oz. box)
Tortilla chips and/or tortillas
Shredded cheddar cheese/Sour Cream
Directions:
Pour the diced chicken, salsa, black beans, and corn into the crock pot and stir to mix.
Cook on low for 8 hours or high for 4 hours.
Make rice according to box and serve with Mexican chicken mixture either on tortillas or with chips.
Top with cheddar cheese and sour cream.