Sunday, October 27, 2013

Phillippians 1:3 / recipe - Black Beans and Chicken


Black Beans with chicken in Crockpot


Ingredients:

  • 1 can (15 oz) black beans, rinsed and drained
  • 2 cans (15 oz) whole kernel corn, drained (or frozen corn)
  • 1 cup bottled thick and chunky salsa, your favorite
  • 5 or 6 skinless, boneless chicken breast halves (about 2 lbs)
  • 1 cup shredded Cheddar cheese

Preparation:

In a 3-1/2- to 5-quart slow cooker, mix together the black beans, corn, and 1/2 cup of the salsa. Top with the chicken breasts, then pour the remaining 1/2 cup salsa over the chicken. Cover and cook on HIGH for 2 1/2 to 3 hours, or until the chicken is tender and white throughout; do not overcook or the chicken will be dry. Sprinkle cheese on top; cover and cook until the cheese melts, about 5 to 15 minutes.

Serve over cooked rice

Serves 6.

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