CHICKEN AZTECA

 

  • Cooking Time:
  • Servings:
  • Preparation Time:

Ingredients

  • 2-15 ounce cans black beans, drained
  • 4 cups frozen corn kernels
  • 2 garlic cloves, minced
  • 3/4 teaspoon ground cumin
  • 2 cups chunky salsa, divided
  • 4 chicken breast halves, (I used a package of frozen tenders, about 8) or your favorite boneless chicken parts
  • Cooked rice
  • shredded cheddar cheese
  • The recipe also says to use 2-8 ounce packages cream cheese cut into cubes, I forgot to add it. As a substitute, we stirred sour cream into each individual serving.

Directions

  • Combine beans, corn, garlic, cumin and half of the salsa in a slow cooker.
  • Arrange chicken over the top.
  • Pour remaining salsa over the chicken.
  • Cover and cook for 4 to 6 hours (thawed chicken) or 8 to 9 hours (for frozen) on low setting.
  • Remove chicken, cut into serving size pieces. Return chicken to slow cooker.
  • Stir in cream cheese (if you remember to add it!).
  • Cook on high until cream cheese melts.
  • Spoon chicken and sauce over rice.
  • Top with shredded cheddar cheese.

Notes

I decided to make this 15 minutes before leaving for work this morning. I used frozen chicken. It turned out quite well.

Categories: Beans  Dinner  Main Dish  Poultry 
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