Wednesday, December 31, 2014

Crock-Pot Southwest Chicken

When I saw a recipe for "southwest chicken" my mouth started watering. What sweetened the deal even more was that it was only a few ingredients, minimal preparation, and maximum deliciousness! Honestly, this recipe could not get any simpler, and you can adjust it to your own tastes.

This chicken is delicious, simple, full of nutrients, protein, and you can put it in or on whatever suites your fancy. We used this southwest chicken in some romaine heart lettuce cups, and I (of course) drizzled it with some hot sauce, and BAM. Dinner is made.

Here's how to make your own crock-pot southwest chicken! Note that this meal can also be made, put into two gallon zip bloc bags and frozen for later use.

1 16oz jar of salsa of your choice
1 can of corn, drained
1 can of black beans, drained and rinsed
3 to 4 boneless, skinless chicken breasts
1/2 package of cream cheese (could substitute for Greek yogurt as well) ** optional **

Lettuce wraps, brown rice, corn tortillas, or whatever you want to put your chicken in or on
Cheese, hot sauce, Greek yogurt, whatever toppings you want to use

Put salsa, corn, beans and chicken in the crock-pot on low. Cook for 6 to 7 hours. During the last 30 minutes, if you are adding cream cheese or Greek yogurt, mix in now. Serve over your lettuce wraps, tortillas or brown rice, and top with your favorite toppings! 

If you are looking to add in more veggies, chop up some onion and a bell pepper and add it to the mix! If you want to add some extra heat, try chopping up and mixing in a fresh jalepeno. The possibilities are endless. 

Who is ready to try this super simple crock-pot recipe?? 

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