This is one of my favorite frugal crockpot meals. It's cheap, tasty, healthful, and requires almost no effort to prepare. Plus, it's an extremely versatile dish. You can add or subtract ingredients based on what you have on hand.
Black Bean Salsa Chicken
In the morning, place in a large crockpot:
One boneless, skinless chicken breast
One 15 ounce can of black beans
One 16 ounce jar of salsa
Swish a little water in the bottom of the jar and the can, and add that liquid to the crockpot as well. Cover the crockpot, and set it to "low."
Let the chicken, salsa, and beans cook all day. It's impossible to overcook, I promise. The flavors just keep getting better!
About 30 minutes before dinner, thoroughly shred the chicken. Then add to the crockpot:
1 cup of your favorite grated cheese
1 1/2 cups frozen corn
Mix well. Let this mixture continue to cook as you prepare the rice.
In a large pot, bring to a boil:
2 cups uncooked rice
3 1/3 cups cold water
A pinch of salt
As soon as the water boils, stir the rice well with a fork, cover, and reduce heat to low. Let the rice simmer for 25 minutes. During that time, do not uncover the pot AT ALL.
As soon as your rice is done, stir it directly into the crockpot.
That's all there is to it! You now have a wholesome, delicious dish that can be eaten as a filling for hard or soft tacos, as a topping for tortilla chips, or simply by itself.
Donnie and I like to top it with salsa con queso and sour cream, but you could also use guacamole, black olives, pico de gallo, or fresh lettuce and tomato. Use your imagination!
How do you use your slow-cooker to make supper simple?
Black Bean Salsa Chicken
In the morning, place in a large crockpot:
One boneless, skinless chicken breast
One 15 ounce can of black beans
One 16 ounce jar of salsa
Swish a little water in the bottom of the jar and the can, and add that liquid to the crockpot as well. Cover the crockpot, and set it to "low."
Let the chicken, salsa, and beans cook all day. It's impossible to overcook, I promise. The flavors just keep getting better!
About 30 minutes before dinner, thoroughly shred the chicken. Then add to the crockpot:
1 cup of your favorite grated cheese
1 1/2 cups frozen corn
Mix well. Let this mixture continue to cook as you prepare the rice.
In a large pot, bring to a boil:
2 cups uncooked rice
3 1/3 cups cold water
A pinch of salt
As soon as the water boils, stir the rice well with a fork, cover, and reduce heat to low. Let the rice simmer for 25 minutes. During that time, do not uncover the pot AT ALL.
As soon as your rice is done, stir it directly into the crockpot.
That's all there is to it! You now have a wholesome, delicious dish that can be eaten as a filling for hard or soft tacos, as a topping for tortilla chips, or simply by itself.
Donnie and I like to top it with salsa con queso and sour cream, but you could also use guacamole, black olives, pico de gallo, or fresh lettuce and tomato. Use your imagination!
How do you use your slow-cooker to make supper simple?
2 comments:
Ohh I could see myself doing this, I like the simpleness of it, I bet it would taste just as good and cheaper too, if you used homemade salsa and blackbeans that you already cooked in the crockpot the day before:)
I love this thanks!!!
This is soooo yummy! I made it yesterday so that I would have a hot meal waiting for me when I got back from the Obama concert at the Lincoln Memorial. I'm eating it for lunch now, too. I changed a couple of things, like putting the corn in at the beginning with the rest of the ingredients, using 3 chicken breasts, and a larger jar of salsa. It's very tasty without adding any spices or anything.
I also let everyone shred their own cheese at the end, because I was concerned about cleaning out a cheesy crockpot.
Thank you, Frugal Fabulous! I'm interested in other crockpot recipes if you have them!
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