As I shared before, I recently received a crockpot and have been experimenting with ways to incorporate it into my meal prep. I am by no means skilled in the kitchen, which I’ve come to find is a huge advantage as I’m never tempted into whipping up delicious, unhealthy creations. Therefore, the crockpot/slow cooker is a great go-to for my fellow challenged cooks as well as anyone who is looking to simplify the cooking process! I love this mexican chicken recipe because it is SO EASY and requires only 5 ingredients!
-boneless, skinless chicken breasts
-salsa (the freshest, lowest sodium option is best)
-fire roasted corn/regular corn
-black beans (optional)
-place chicken breasts into crock pot – be sure the chicken breasts are completely thawed if you purchased frozen
-sprinkle chili pepper over the top of the chicken breasts
-pour the slasa over the chicken breasts, so that they are almost or completely covered
-add corn & black beans
-cook on high for 4 hours or low 6-8; stir occasionally
*All amounts of food can be varied depending upon your preference; I used 5-6 large chicken breasts, 1 medium-large sized salsa, 1-1.5cups corn, and 1 can black beans.
*I make two versions – one with and one without black beans so I have both carb and carbless options
*Trader Joe’s sells frozen fire roasted corn, which in phenomenal, but any type of corn will work!
*Feel free to add/subtract any ingredients that you desire