Tuesday, January 26, 2010

Salsa Chicken-It's What's for dinner!

Remember that little cookbook that I'm in? Yeah, over there in the sidebar?
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I looooove it! My latest find is Stephanie's Salsa Chicken. Oh my. So awesome. And versatile!

Salsa Chicken

6-9 boneless, skinless chicken thighs. (or use breasts of equivalent weight)
1 can  black beans, rinsed and drained
1 cup white corn, frozen
1 1/2 cups chunky salsa (use 2 cups if you use breasts or you want a more a liquidy sauce)(Yes, that's a very foodie term.)

Toss it in and go. Low 6-9 hours, or high 4-5. If your chicken is frozen you might want to make sure that your cook time is on the longer side. Use a fork to shred the chicken before you serve.

Notes:

  • you can serve this over rice or with tortillas
  • you can add sour cream (1 cup) or cream cheese (1/2 block) during the last 30-45 minutes of cooking.
  • Diced avocado was amazing on this as a garnish (HD and I each had a half of an avocado on our bowl of rice and Salsa Chicken.)
  • or try shredded cheese
  • or serve as a topping for tortilla chips
  • the leftovers were possibly even better than the original batch
  • I also think that if you want a little extra zing you could add a 4 oz can of green chiles.
Everyone in my family loved this. I have a feeling it will go into heavy rotation during baseball season.

Thanks, Steph!

Headless Mom

5 comments:

Mommy, I'm Home said...

That actually does look yummy and I'm not usually one to love my crockpot...

Debby@Just Breathe said...

Okay everyone, you must try this.
When Headless told me about it last week I made it. Made it again this week and had the leftovers as the filling for soft taco's last night. Yum!

Stephanie ODea said...

I just saw this! I'm so glad that you are enjoying the book and had a great dinner.

you are wonderful---
xoxo steph

Anna Whiston-Donaldson said...

Been looking for crock pot ideas. Thanks!

Anonymous said...

This sounds MUY YUMMY! (Another very foodie phrase. NOT.)