Crock-Pot Fiesta Chicken
By spiteorflight on November 05, 2011
I just spent the better part of two-ish hours cleaning and reorganizing our kitchen.
I have way too much tupperware.
Since we’re heading out to Kansas on Tuesday, I’m trying to use up as much in the fridge as possible — and I foolishly bought a pack of peppers from Costco, and then never opened them. So, we’re going Mexican for dinner tonight…
What you’ll need:
Frozen Chicken Breasts (I used four, so that should make approximately six servings)
Bell Peppers (I used a yellow, orange and a red)
One Packet of Taco/Fajita/Southwest seasoning or marinade
One Jar of Salsa
Frozen Corn (I used what we had left in a small bag)
One Can of Black Beans
Spray the inside of your crock-pot with some cooking spray, so it’s a little easier to clean up.
Cut the peppers into strips, or bite size pieces. I usually go with strips, but it really doesn’t matter. Layer the cut peppers on the bottom of the crock-pot. Pour half of the jar of salsa over the peppers.
Layer the chicken breasts on top of the salsa and peppers, and cover with the taco seasoning, and the rest of the salsa. Add the corn on top, close the lid, and set the timer for either 6 hours on low, or (if you’ve been cleaning your kitchen all day and forgot what time it was) 3.5 hours on low.
After a few hours, shred the chicken with two forks, and stir everything together. Rinse and drain the black beans, add and stir everything together one more time. I usually wait another 20-30 minutes to serve, so the beans can heat up.
Also, singing and dancing to Bobby Brown’s “Don’t be Cruel” while you work isn’t necessary, but I recommend it.
This is one of those dinners that’s different every time I make it. Sometimes it’s more like a stew or a chili, if you use a lot of salsa and vegetables. If you want it to be more like pulled BBQ consistency, just use a little less salsa, or add more chicken.
It’s delicious topped with some cheese and sour cream, all by itself, or with some tortillas or chips.
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