Thursday, June 30, 2011

Chicken [Corn & Black Bean] Tacos - Crock Pot!

It's deep into the heat of summer around here so the last thing I want to do is heat up the oven and, in turn, heat up the house! Thank goodness for the crock pot! This crock pot recipe is very similar to a stove top chicken/corn/black bean taco I make but, unlike the stove top version, you just throw the frozen chicken into the crock pot! You don't have to plan ahead enough to have the chicken thawed so you can dice up the raw meat - straight from the freezer to the crock! (Of course, if you have thawed chicken this will work perfectly, too!) Love it.

You need:

Chicken breasts, frozen corn, canned black beans & salsa.
(Plus whatever fixings you need to turn this filling into a taco! Tortillas, cheese, lettuce, sour cream, etc - whatever you like!)

Start out by rinsing your beans - get all the thick, black can juices off of them & shake off the excess water.

Then just throw it all into the crock pot together, put on the lid, set it to low & walk away for about 8 hours. (If you choose to use frozen breasts I'd come in after a couple of hours & just make sure the breasts are separating as they thaw!)

You can just pull it out & serve the whole breast as a main dish, if you'd like, or attack it with your tongs right there in the crock & mash it around to shred it into taco filling. After you shred it I'd put the lid back on & let it go another 30-60 minutes just to distribute the yumminess all throughout the meat.

That's it! Now turn the darn thing into a taco!

(Yes, we truly are that lame - all we added was cheese!!)

Happy eating!

Chicken [Corn & Black Bean] Tacos - Crock Pot:

3 chicken breasts
1 cup frozen corn kernels
1 1/2 cup salsa
1 can black beans, rinsed

Combine everything in the crock pot & set on low for about 8 hours. Shred meat in the crock with tongs. Allow to heat for another 30 minutes.

Serve as tacos with your favorite fixings.

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