This is one my family’s favorite crock pot meals and I love it because it is SO easy to make. It is truly a “fix it or forget it” recipe.
Tossing everything in before letting it cook.
You just toss everything into the crock pot, let it cook for a few hours and then you have a wonderful dinner waiting for you!
Mexican Chicken in the Crock Pot (a one-pot meal!)
Ingredients
- 3 frozen chicken thighs
- 1 can of black beans (low or no sodium)
- 1 can of corn (low or no sodium)
- 1 red bell pepper (diced)
- 1 red onion (diced)
- 1 cup of salsa
- 1 tsp cumin
- 1 tsp pepper
- 1/2 tsp chili powder
- 1 tsp garlic no-salt seasoning
- 1 tsp oregano
- 1/2 cup fresh cilantro (finely chopped)
- pinch of salt to taste
- Greek yogurt or sour cream
Instructions
- Place frozen chicken on the bottom of the crock pot. Meanwhile, mix black beans, corn, bell pepper, onion, salsa, cilantro and spices in a small bowl.
- Place bean mixture on top of chicken. Cook on low for 4-5 hours.
- When ready to serve, divide among 3 plates, top with a dollop of Greek yogurt or sour cream, and slices of avocado.
3 Responses
[…] Oh, before I go into more about our day, I thought I would give a recap of last night’s dinner experiment/creation. It was a hit! It is definitely something I’ll be making again! The chicken was super moist and the black beans combined with the onion, bell peppers and salsa made a “pseudo chili!” Although, it turned out more like soup, it was still delicious and Keenan REALLY loved it! He sucked down his plate in minutes! I just love crock pot meals, because you can truly toss everything in, let it cook and forget about it (even frozen chicken!)! I’ll definitely be doing more crock pot meals, especially as the weather gets colder. Here is my recipe for Mexican Chicken in the Crock Pot! […]
[…] NEW RECIPE: Mexican Chicken in the Crock Pot […]
[…] A family Fall favorite (even though it’s still 90+ degrees outside!), Mexican Chicken in the Crock Pot […]