This was inspired by some Pinterest Recipes I’ve seen floating around. I didn’t have everything on hand that I wish I had, but it was still really good.
Ingredients:
2-3 Chicken Breasts
1 can Black Beans
1 can Kidney Beans
1 bottle Salsa
1 bag Freezer Corn (Canned corn would work too)
Southwestern Seasoning
Wish I had had:
1 bunch of Green Onions, diced
1/2 bunch of Cilantro (or more depending on if you like it a lot)
1. Cook your chicken up (170 degrees internal temperature) with some of your favorite Mexican-like seasoning. Mine is Pampered Chef’s Southwestern Seasoning. Once it’s cooked, dice it up and throw it in your crockpot.
2. Drain and rinse your beans.
3. Add the rest of the ingredients into your crockpot. Where everything is already cooked or safe to eat you are mainly letting things simmer and heat up. The mixture of flavors…. yum! Cook it on HIGH for 1-2 hours or LOW 3-4. Make sure to put it on high for the first little bit either way so that your food can all get to the safe food temperature fast, then turn it down if you are using your low setting.
If I had had Green Onions and Cilantro I probably wouldn’t have put them in, but left them for a topping afterward.
This was really good over rice. It would also be good on salad.
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