Saturday, June 30, 2012

Mexican Chicken

The following recipe is one of my favorite "meal jumpstarters." It's good on it's own, but it makes lots! The extras freeze fabulously and can be made into so many things, your family won't feel like they are eating the same meal, over and over.

Mexican Chicken

2.5 lb boneless skinless chicken breasts or tenders
1 c salsa (preferably homemade)
1 yellow onion, chopped
1 can black beans, drained
1.5 c frozen or fresh corn
1-2 jalapeƱos, chopped (optional)

Dump all ingredients into crock pot. Cook on low 6-8 hours. Shred chicken when ready to eat.

So, how do we eat it? The first night, I make salad and Mexican rice and serve it over the rice. Then I bag the rest in 1/2 lb increments for the freezer. Pull it out and defrost to make nachos, enchiladas, quesadillas, top a salad with it cold, make Mexican chicken salad sandwiches, etc.

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