One little joy in life that makes me happy over and over is my crockpot. Can it get any easier than to prep a meal in the morning, throw it in a pot, and have it be ready when I return home from work? Probably not...and this time, Kyle and ate our dinners at two completely different times of day and the meal was ready for both of us to eat when we needed to.
I got up extra early so that the chicken would be ready when Kyle needed to eat at 11am before leaving for his afternoon/evening shift today. After tossing everything into the crockpot at 6:30am, I set it to low and let it cook on low for 1 1/2 hrs, then turned it to high and it cooked for an additional 3 hrs. After Kyle served up his serving, he turned it to the warm setting to keep it warm for the afternoon.
After I got home, I turned it back on low for 30 minutes to reheat and I was all set to go. Love it! And let me tell you...by the time I got home after having thought about this cooking all day, I couldn't wait to dig in! I had also made some mexican rice this morning while I got ready for work so that it would be ready for both of us when we were ready to eat. What a treat this whole meal was!!
Crockpot Salsa Chicken
- 2 or 3 boneless skinless chicken breasts
- 1 jar salsa
- 1 can (15oz) black beans, rinsed and drained
- 1/2 cup water
- 1/2 tsp cumin
- 1/2 tsp ground corinader (optional)
- 1/4 tsp chili powder
- dash of chipotle chili powder (optional)
- Put chicken on the bottom of the crockpot. Cover with salsa then beans. Add water to bottom of the crockpot around the chicken. Sprinkle with dry spices.
- Cook on low for 8 hours or high for 3 1/2 to 4 hours.
- Serve with rice, sour cream, shredded cheese and garnish with chopped cilantro. You can also shred the chicken and make burritos if you have tortillas in the fridge.
Prep time: 5 minutes
Cook time: 8hrs on low or 3 1/2 to 4hr on high