I cooked this meal the first day we took off from Chicago. I knew it was going to be a long day of driving, and we would want to be leaving early in the morning, so I put it all together the day before, and just tossed in the crock pot on take-off day and we were off! The crock pot sat plugged in on my RV kitchen counter all day, and when we parked for the night somewhere in southern Illinois, dinner was ready! Easy!!
Ingredients:
1 pound bones, skinless chicken breasts
2 (10.75 oz) cans condensed cream of chicken soup
1 cup salsa
2 cups frozen corn
1 (15 oz) can black beans, drained and rinsed
1-1/2 cups water
1 tsp. ground cumin
1/2 tsp. dried cilantro
1 cup shredded cheddar cheese
Toppings of your choice:
sour cream
diced tomatoes
green onions
cilantro
diced avocado
tortilla strips
Instructions:
1. Spray slow cooker with cooking spray. Add chicken to the bottom of slow cooker.
2. In a medium sized mixing bowl, mix cream of chicken soup, salsa, corn, black beans, water, cumin and cilantro. Pour over the top of chicken.
3. Cook on low for 4 to 6 hours. Remove the chicken and shred. Place back into the slow cooker and add shredded cheese. Continue cooking until cheese has melted – about 15 minutes. Serve with your favorite toppings.
Recipe by The Recipe Critic: www.therecipecritic.com
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We love cooking in our crockpot as well. I just wanted to suggest if you haven’t tried them yet, is to get some of those crockpot bags. They’re great for easy clean up. I don’t cook without them.
I’ve never tried crock pot bags, but I will now! I just have my hubby clean it up! *wink wink*
That works too (having hubby cleanup) but the bags are awesome! Thanks for the recipes!