Thursday, August 16, 2007

Slow Cooking Thursday!

Head over here to check out more great slow cooker recipes! Here's mine for this Thursday:

Tex-Mex Chicken

2 Cans (15 oz each) corn, drained
1 can (15 oz) black beans, rinsed and drained
1 jar (16 oz) Chunky Salsa
6 Boneless, Skinless Chicken Breast Halves
1 Cup Shredded Cheddar Cheese

1. Combine corn, beans, and 1/2 Cup salsa in slow cooker.
2. Top with chicken. Pour remaining salsa over chicken.
3. Cover. Cook on low 7 to 8 hours.
4. Sprinkle with cheese. Cover 5 minutes for cheese to melt.

Makes 6 servings

NOTE: The leftover sauce is perfect to serve as a dip with tortilla chips, delicious!


tegdirb92 said...

this sounds delicious!! have a wonderful week.

Renee's Ramblings said...

This sounds simple and delicious! My favorite combination. I can't wait to try it out. Thanks!

Eleisia said...

Yum! Sounds like a delicious chicken recipe. I love having all these crockpot recipes at our fingertips.

This is my first Slow Cooking Thursday. Please visit our Sweet and Sour Pork Chops at In the Kitchen.

Sandra said...

Oh YUMMO, sounds great!

Anonymous said...

Looks good. Thanks for sharing.