Crockpot: southwest chicken
December 18, 2013 § Leave a comment
All hail the trusty workhorse of the kitchen: ye olde crockpot. To continue with the crockpot recipe trend, I submit my own: this is pretty much the only thing I bust out the crockpot for, and it’s really good. And dare I say, healthy? Obviously once you put in on white rice and add cheddar and sour cream things change a bit, but as is (e.g., if you ate it alone as a very hearty stew) it’s pretty much fat free, high protein, and low calorie.
Ingredients (adapted from budgetbytes.com, a really great website)
- 1 lb chicken breasts (frozen or thawed – if frozen, I chuck them in frozen and everything is cooked well within 4 hours on high, or 6-8 hours on low)
- 1 entire 16 oz jar of your favorite salsa (this is one of the biggest contributions to flavor, so make sure you like it)
- 1 can black beans
- 8 oz frozen corn (usually this is half a bag)
- 1 big clove minced garlic
- 1 Tbsp chili powder (I do a heaping Tbsp)
- 1/2 Tbsp cumin (again, heaping)
- 1/2 tsp dried oregano (heaping… I like spices!)
- 1/4 tsp cayenne pepper
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1/4 to 1/2 cup water (I start with 1/4, but usually end up adding more if it’s looking dry towards the end)
- Put chicken in the bottom of the crockpot
- Unceremoniously chuck everything else on top.
- Stir so chicken is covered by wet stuff.
- Put on low for 6-8 hours, or high for 4.
Eat by itself, or on top of rice accompanied with cheddar, sour cream, cilantro… yum!