Since Cinco de Mayo is coming up, I thought it appropriate to have a spicy Mexican style dish for this week's recipe. I found this recipe in Taste of Home
back in December and tried it out. It's just as flavorful as it is colorful, and that's saying something. My husband loves spicy food, and this recipe definitely got his seal of approval!
2 cans (15-1/4 ounces each) whole kernel corn, drained
1 can (15 ounces) black beans, rinsed and drained
1 jar (16 ounces) chunky salsa, divided
6 boneless skinless chicken breast halves
1 cup (4 ounces) shredded cheddar cheese
Directions: Combine the corn, black beans and 1/2 cup of salsa in a 5-qt. slow cooker. Top with chicken; pour the remaining salsa over chicken. Cover and cook on high for 3-4 hours or on low for 7-8 hours or until meat juices run clear. Sprinkle with cheese; cover until cheese is melted, about 5 minutes.
-Just as with all slow cooker meals, cooking times will vary on this one. My crockpot is new, so I was able to cook this low in about 5-6 hours.
-Also, when I made this I used small tenders instead of split chicken breasts.
-I also recommend adding a little water or chicken broth to prevent drying and burning.
-When serving, top with extra cheese, sour cream, or your favorite toppings. And don't forget the chips and dip on the side!
-For a more creamy mixture, I recommend adding a can of cream of chicken soup (or mushroom) along with water or chicken broth.