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Tuesday, November 29, 2011

Mexican Chicken Crock Pot

Super easy idea for dinner tonight!

Throw 3 or 4 frozen -- yes, FROZEN -- chicken breasts in a crock pot.  Add 1 can cream of chicken soup, a packet of taco seasoning and 1 cup salsa.  Cook on low for 6 hours.  Stir to break up chicken, then add 1 cup sour cream (I use light), 1 can corn (drained) and 1 can black beans (drained and rinsed.)  Serve over rice.

So easy and yummy and pretty darn healthy if you use 98% fat free soup and light sour cream. 

Also, one of the best things ever invented is Reynolds Crock Pot Liners.  They go in the crock pot before the ingredients and then you just throw it away.  With a dish like this you'll probably rip the liner when you are breaking up the chicken with a fork but you still won't have stuff that has been baked onto the crock pot for 6 hours!  A box of 4 is less than $2 at Walmart!

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