I made it for a party, doubling the recipe and everyone loved it; including my mom who does not eat anything with beans.
Another selling feature; it's a simple as putting together a bowl of cereal. (with the exception of sauteing the corn.)
INGREDIENTS:
1 package chicken breasts
1 jar salsa (I love Giant's Nature's Promise brand of organic salsa.)
1 can black beans, drained & rinsed
1 can cannelini beans, drained & rinsed
1 can diced tomatoes
1 bag frozen corn
1 TBSP olive oil
1 large garlic clove, pressed
1/2 tsp cumin
1/8 or 1/4 tsp chili powder
sea salt & pepper to taste
TOPPINGS:
Shredded cheddar cheese
Sour cream
Green onions
1. Heat olive oil in a skillet. Add frozen corn, pressed garlic, cumin, chili powder, and season with sea salt & pepper. Let heat for about 4-5 minutes so the corn takes on the flavors. (This is my own personal step and touch to add great flavor. You can omit this step if you don't have time.)
2. Plug in your crock pot and set it to low. Place chicken on the bottom. Layer the ingredients as follows; salsa, beans, diced tomatoes & corn. Cook on low heat for about 6-8 hours. The chicken will become tender and shred easily. Serve with the suggested above toppings and a side salad.
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