This was one of those meals, growing up, that our family would eat almost every week. That's because everyone loved it, and because it’s super easy! You don’t have to measure a thing!
Serves: 10
Prep Time: 5 minutes
Cook Time: 5 hours 25 minutes
Total Time: 5 hours 25 minutes
Ingredients:
1 whole chicken, cavity removed
Salt & pepper
2 tablespoons olive oil
2 cloves garlic, minced
½ large onion, chopped finely
2 - 14.5 oz cans of Swanson Chicken Broth, 33% Less Sodium
1 - 16 oz jar Pace Chunky Salsa, Medium
1 - 16 oz package frozen white corn
1 - 15 oz can Bush’s Black Beans, Low Sodium
If you like heat, add red pepper flakes, to taste (last time I cooked this I added 1 chipotle pepper in adobo sauce, chopped – this added a nice amount of heat)
Serve with:
Tortilla strips
Sliced avocado
Light sour cream
Mexican cheese blend
Cilantro
Instructions:
Serves: 10
Prep Time: 5 minutes
Cook Time: 5 hours 25 minutes
Total Time: 5 hours 25 minutes
Ingredients:
1 whole chicken, cavity removed
Salt & pepper
2 tablespoons olive oil
2 cloves garlic, minced
½ large onion, chopped finely
2 - 14.5 oz cans of Swanson Chicken Broth, 33% Less Sodium
1 - 16 oz jar Pace Chunky Salsa, Medium
1 - 16 oz package frozen white corn
1 - 15 oz can Bush’s Black Beans, Low Sodium
If you like heat, add red pepper flakes, to taste (last time I cooked this I added 1 chipotle pepper in adobo sauce, chopped – this added a nice amount of heat)
Serve with:
Tortilla strips
Sliced avocado
Light sour cream
Mexican cheese blend
Cilantro
Instructions:
- Sprinkle chicken generously with salt and pepper.
- Place chicken into a crockpot. Cook over high heat for 4-5 hours.
- Once juices run clear, remove chicken from crockpot. Place the chicken onto a cutting board and let cool. Set the liquid aside that’s left over in the crockpot (do not discard).
- While chicken is cooling, add olive oil into a large pot. Over medium to medium-high heat, sauté onion for a couple minutes, then add the garlic. Sauté until both are golden brown (about 5 minutes).
- Strain the crockpot juices and add them to the pot. Also add the chicken broth, salsa, corn, and black beans. Add red pepper flakes. Stir and bring to a simmer. Set the timer and simmer for 10-15 minutes.
- Once cool, cut the chicken into bite-size pieces. And after the timer goes off, add the chicken to the pot. Simmer for a few more minutes, or until piping hot.
- Serve with tortilla strips, avocado, sour cream, cheese and cilantro. Yummmm!
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Kim Cameron Valencia CA
My Favorite Recipe Blog
Kim Cameron Valencia CA
My Favorite Recipe Blog