Southwest Chicken [Crock Pot]

Life is hectic and some most days, even though I love to cook, I don't want to stand in the kitchen preparing dinner. [I'd rather drink my wine on the couch engrossed in a good book with my feet propped on the coffee table - can I get an 'Amen'?]  Some days, or weeks, require simple meals that make our tight schedules, wallets, and tummies happy.  Yes, it's possible!  This is quite possibly one of the easiest recipes ever.  We serve ours over brown rice, which means while the rice simmers I can prop my feet up, sip a glass of Cabernet, and read a few chapters grade some papers.

Ingredients:

1½ lbs (3 pieces) boneless, skinless chicken

1 can of Rotel with Green Chiles

1 can of black beans, drained

8 oz frozen corn

¼ cup fresh cilantro, chopped

1 can chicken broth

3 scallions

1 tsp garlic powder

1 tsp onion powder

1 tsp ground cumin

cayenne pepper (to taste)

salt (to taste)

grated cheddar cheese, chopped scallions, sour cream, and fresh avacados for garnishes

rice, tortillas, or chips for serving

(makes about 6 servings)

Directions:

Combine Rotel, black beans, corn, cilantro, chicken broth, scallions, garlic powder, onion powder, ground cumin, cayenne pepper, and salt in the Crock Pot.  Lay the chicken breasts on top (make sure they’re submerged).  Cook on low for 10 hours. 

Before serving, shred the chicken.  (The chicken will be very tender – I shredded mine in the Crock Pot using a plastic spoon.)  Serve over rice, in a tortilla, or with chips as nachos.

¡que delicioso!