Wednesday, July 14, 2010

Chicken Azteca

Here is the requested recipe from Facebook yesterday.  I'm sure you can find variations of this everywhere including lots of popular crockpot cook books. Nothing precise since I rarely stick with precise cooking when using the crockpot.

Chicken Azteca

enough chicken breasts to feed your family, we use 3 but are trying to cut down on meat consumption a bit so adjust accordingly
a jar of salsa
corn (frozen or canned we work, I usually use about 2 cans)
black beans (if using dry beans, cook them first, I usually use 2 cans which should be rinsed first to remove excess salt)
cumin
cream cheese (you can leave this out if you want it to be healthier)

Put some salsa in the bottom of the crockpot.  Place chicken breasts on top.  Cover chicken with cumin (this gives it a kick so adjust according to tastes).  Add the corn, black beans and remaining salsa.  Cook until chicken is done. Remove chicken and shred. Return to crockpot with a block of cream cheese (about 8 oz).  Cook for another 20 to 30 minutes, stir everything together, serve over rice.

I usually start this one at lunch time and cook on low and it is ready for dinner by 6:30 or so. 

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