Thursday, November 3, 2011

Slow-Cooker Salsa Chicken

  • 1 lb boneless, skinless chicken breasts, cut into bite size pieces
  • 2 T cornstarch
  • 2 T taco seasoning (I use hot taco seasoning)
  • 2 bell peppers, cut into bite size pieces (go crazy and use green AND red!)
  • 1 med. onion, cut into bite size pieces
  • 1 C frozen corn
  • 1 can crushed tomatoes
  • 1 ½ C jarred salsa (again, I use hot)
  • 1 can black beans, drained and rinsed (sometimes I use them, sometimes I don’t)
  • Cooked rice
  • shredded cheese (cheddar, pepperjack, Mexican – whatever you like)

Mix the cornstarch and taco seasoning together, dredge the chicken in the mixture and put the chicken in the bottom of a slow cooker.

Mix in the peppers, onions, corn, tomatoes, salsa and black beans (if you’re using them).

Cook on low for 6-8 hours, depending on your slow cooker.

Serve over rice and top with cheese. Ole!
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