This is one of my family’s favorite recipes. It’s quick and easy and tastes delicious! The last time I served this, I made it earlier in the afternoon and then put it in the crock pot on low for a couple of hours until dinner. When everyone was ready to eat, it was ready!
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1 tablespoon vegetable oil
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1-1/2 lbs. boneless, skinless chicken breasts,
cut into 1-inch pieces -
2 cans (11 oz. each) Mexicorn (be careful to get corn with peppers
and not plain Mexicorn – the cans look similar – I learned this the hard way) - 2 cans (15 oz.) black beans, drained, rinsed
- 2 cups salsa
- tortilla chips
- shredded cheese
1. In a dutch oven, heat oil over medium-high heat. Cook chicken in oil 4 to 5 minutes, stirring occasionally, until brown.
2. Stir in corn, beans and salsa; reduce heat to medium. Cover, cook 6 to 8 minutes, stirring occasionally, until thoroughly heated.
3. Serve with tortillas chips and cheese.
what is the version done in the crock pot?
Actually I just made it according to the recipe instructions and then put it in the crock pot to stay warm.
This is going into my lunch recipes!
ooh my kitchen smells so good- now to see if I can wait until Bryan and Hannah get home!