This is such an easy and delicious way to cook chicken. It only uses 4 ingredients, and the slow cooker does all the work. Just dump everything in, walk away and six hours later you have perfect shredded chicken and black beans, which you can use as a base for so many different meals. We made taco salads with the shredded chicken on top, but you could make tacos or quesadillas or burritos. The possibilities are endless.
Slower Cooker Chicken and Black Beans
1 lb. boneless, skinless chicken breasts
1 c. organic salsa
1 can black beans, drained
2 scallions, chopped
Put all four ingredients in the crock pot. I put the beans in first, then added the chicken, poured the salsa over the chicken, and topped everything with the scallions.
Cook on low for 6 hours.
After 6 hours in the crock pot, the chicken will pretty much fall apart on its own.
For our taco salad, I served the chicken and beans on a bed of butter lettuce and radicchio, then added heirloom cherry tomatoes, sliced avocado, and crushed tortilla chips on top. For the dressing, I drizzled some of the leftover salsa over top everything.
Serves 4
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