First I just wanted to say welcome to all of my new followers and hello to all of you who've been following me for a long time. I'm SO grateful for all of you...you give me a voice and allow me to continue my passion of writing. Thank you!
I'm don't use the slow cooker more than maybe 3 times a year. I know it's convenient, but it's just not my favorite way to cook.
But now that I have a full time job again and now that my life is busier than it's ever been before, I think I may have to bite the bullet and start using it more.
This recipe is wonderful because it's light on calories, big on taste, and makes great leftovers for work the next day. I served it with whole wheat tortillas, reduced-fat cheddar cheese, low-fat sour cream and brown rice. When I eat it for lunch leftovers, I skip the tortilla and cheese, and just mix together the leftover rice with the salsa chicken. Delicious and hearty!
4 boneless, skinless chicken breast
1-24 oz. jar of mild salsa (look for low sugar content)
1-15 oz. can black beans, drained
1-15.25 oz. can of corn, drained
optional: tortillas, cheddar cheese, tomatoes, lettuce, sour cream
1. Place the chicken breasts in a large crockpot/slow cooker. Add in the salsa, beans and corn. Cover and cook on high for 2 hours, then turn it to low for 2 more hours (or 7 hours on low). Remove the chicken and shred it with 2 forks. Mix it back into the slow cooker and keep warm until ready to serve.
Do you use a slow cooker very often?