Tuesday, October 6, 2009

Slow Cooker Salsa Chicken, wow!

I made this last night. OMG! It was awesome! Let's face it, a recipe with less than 10 ingredients is so FABULOUS. :)

Betty Crocker's slow cooker salsa chicken:
3-4 boneless skinless chicken thighs or breasts (I used breasts!)
seasoning (Tony's or just salt and pepper)
1 tablespoon vegetable oil
1/2 cup Thick 'n Chunky salsa
1 can (15 oz) black beans, drained, rinsed
1 can (11 ounces) whole kernel sweet corn, drained
2 tablespoons chopped fresh or dried cilantro
sour cream
brown rice

1. Sprinkle chicken with seasoning. In 12-inch skillet, heat oil over medium-high heat. Cook chicken in oil about 4 minutes, turning once, until brown.
2. In 3 1/2- to 5-quart slow cooker, mix salsa, beans and corn. Top with chicken.
3. Cover and cook on low heat setting 7 to 9 hours or until juice of chicken is clear when center of thickest part is cut (180°F).
4. Sprinkle chicken and vegetable mixture with cilantro, sour cream and avocado and serve over brown rice.

Serves: 3 to 4

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