I have recently developed a very close relationship with my Crock Pot. Technically, it's Michael's Crock Pot but I think it's fair to say I have adopted it. Now that I'm balancing Grad School in addition to my full time job and thrice weekly spinning classes, cooking has taken a back seat. This one pot wonder was so easy and so tasty you would have never guessed it came from a Crock Pot. Here's how it's done:
Layer the following ingredients one by one in the CP:
2-3 boneless, skinless chicken breasts
1 can black beans
1 can diced fire-roasted tomatoes
2 smalls can diced green chilies
1 cup frozen corn
1 cup chicken broth
1 package taco seasoning OR other seasonings of choice (chili powder, cumin, seasoned salt)
Cover the Crock Pot and let cook about 7 hours on low. When it's done, the flavors will be blended and the chicken will shred easily.
Serve topped with cheese, avocado, and sour cream.
This would also be good as a filling for burritos, enchiladas, etc. Just eliminate the chicken broth and the consistency will be more substantial.
This was enough for Michael and I for two dinners with a little leftover to put in a quesadilla for another night. It's a great dish to stretch a buck and a huge time saver. Enjoy!
