Well now that I’ve aired my dirty laundry, let’s move on. I love quick meals. Anything that I can throw together on short notice because I always have the ingredients on hand makes me happy. While at my mom’s house last summer, she made one such meal that I’ve added to my family’s menu over and over again. I love the versatility of the meal and the ease in preparation. It’s healthy and filling too.
Recipe: Quick Crock Pot Chicken Beans and Corn
4 boneless skinless chicken breasts
1 can black beans, rinsed and drained
1 cup frozen corn (I always add more because I LOVE corn)
1 bottle medium salsa
Put chicken in crock pot and cover with beans, corn, and salsa. Cook on low for 8 hours or on high for 4-5 hours. 30 minutes before cook time is over, take out the chicken and shred with two forks. Return to crock pot for the remaining time.
I love this meal. We eat it on tortillas with lettuce, avocados, tomatoes, and cheese. Or we eat it over rice. Recently I’ve been cooking wild rice and use salsa as part of the liquid. When it’s almost done (about 10 minutes left) I add in the corn and beans. My husband and I eat that as our meal, even without the chicken. It’s a fast alternative when you are running out of ideas!