Slow-Cooked Mexican Chicken

For dinner tonight, we went with one of our favorite standby recipes, a slow-cooked Mexican chicken dish. It’s so simple, but does require a little bit of planning ahead–simply because it is a crockpot recipe and needs to cook for 5-6 hours.

I found this recipe a couple of months ago over on Dinner with the Bickfords. I’m loving on them this week, aren’t I? It just so happened that when I went to her blog to remind myself of the ingredients for this meal (before we went grocery shopping on Sunday), I saw the bread recipe that I posted yesterday. So two Bickford recipes this week. :) I’ve modified her recipe a little bit, basically just to make more food. We enjoy having leftovers.

Anyway, once we tried this, we started making it once every couple of weeks leading up to the wedding. We love pretty much anything served over rice, and this is no exception. It has a lot of flavor, and the chicken ends up very tender. Combine all of that with how easy it is to put together, and you have a winner, for sure.

Slow-Cooked Mexican Chicken

Ingredients:

– 1 lb. boneless, skinless chicken breasts (you can even throw them in there frozen!)
– 1 jar (16 oz.) salsa
– 1 can black beans or kidney beans, drained and rinsed
– 1 can corn
– 1/2 large onion, sliced or chopped
– 1 red pepper, sliced or diced
– 2 tbsp. taco seasoning
– Cheddar cheese, shredded
– Green onions, sliced
– Brown rice

Directions:

In your crockpot, combine all ingredients through the taco seasoning. Cook for approximately 5-6 hours on low heat (or 2-3 hours on high).

Prepare your rice accordingly.

Turn off slow cooker and uncover. Remove chicken pieces from crockpot and shred with two forks. Return chicken to the crock. If the sauce is too thin, add flour (a tablespoon at a time) to thicken it up.

Serve chicken mixture over rice, and top with the shredded cheese and green onions.