This time of year I tend to make more crock pot meals than usual. It’s so wonderful to come home and dinner is already done – especially now that it’s dark by the time I get home from work. This would be great over rice, but since we just had rice the night before I had planned to serve this on flour tortillas. Unfortunately, when we were ready to eat it was still very soupy. So instead of having soggy tacos I actually drained it a little bit. Even if it was served over rice I think it was a little runnier than I would prefer and I had drained my tomatoes and beans beforehand. Next time I will use less of the chicken broth and maybe try canned corn instead of frozen.
- 1 1/2 lb chicken
- 1 (14.4 oz) can diced tomatoes with green chilies
- 1 (15 oz) can black beans
- 8 oz frozen corn
- 1 (14.4 oz) can chicken broth
- 1/4 cup fresh cilantro, chopped
- 3 scallions, chopped
- 1 tsp garlic powder
- 1 tsp cumin
- 1 tsp cayenne pepper
- 1 tsp onion powder
- salt & pepper
Combine the chicken broth, beans, corn, tomatoes, cilantro, scallions, garlic powder, onion powder, cumin,cayenne pepper in the crock pot. Season the chicken with salt/pepper and lay on top. Cook on low for 10 hours or high for six hours. Half an hour before serving, shred the chicken and return to crock pot.
Source: Chef in Training