Sunday, June 14, 2009

Crcok pot Salsa Chicken and Rice

Crcok pot Salsa Chicken and Rice from A Year of Crockpotting

--6-9 chicken thighs, or equivalent body parts
--1 can rinsed black beans
--1 cup chunky salsa
--1 cup frozen white corn

The Directions.

Put your chicken in the crockpot; mine was still frozen. Top with the rinsed black beans, salsa, and corn.

Cover and cook on low for 6-9 hours, or on high for 4-5. Cooking time will vary depending on whether or not your chicken is frozen, and how big the pieces are.

If you decide to use breasts, increase your salsa by 1/2 cup. Breasts are drier than thighs.
I used breasts and my breasts, and they where very juicy. I added chile peppers and mushrooms.The chicken was also very easy to shred. Ate it over rice, and for lunch I am taking tortillas. Yumy! Definetly a keeper!

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