Southwestern Chicken (что бы не пропало, раз уж записала)
Southwestern Chicken (slow cooker recipe)
2 cans (15.5 oz each) whole-kernel corn, drained (I use 1 lb frozen corn instead)
1 can (15 oz) black beans, rinsed and drained (I use half a bag of 1 lb bag of dried black beans soaked overnight)
1 jar (16 oz) chunky salsa, divided
6 boneless, skinless chicken breast halves (4 oz each) (I usually buy split breast and remove the bone and skin, use 2-3 depending on the size. I use bones to make chicken stock for later.)
1 cup (4 oz) shredded cheddar cheese
In 5-qt. slow cooker, combine corn, black beans, and 1/2 cup salsa. Top with chicken; pour remaining salsa over chicken. (I put more salsa on top, the jars that I juse are 24 oz so I use little more than 16 oz of salsa). Cover and cook on high 3 to 4 hours or on low 7 to 8 hours or until meat juices run clear. Sprinkle with cheese; cover until cheese is melted, about 5 minutes. (since I use dry beans, they may cook a little longer than canned beans, but usually done on low in 7 hours)
2 cans (15.5 oz each) whole-kernel corn, drained (I use 1 lb frozen corn instead)
1 can (15 oz) black beans, rinsed and drained (I use half a bag of 1 lb bag of dried black beans soaked overnight)
1 jar (16 oz) chunky salsa, divided
6 boneless, skinless chicken breast halves (4 oz each) (I usually buy split breast and remove the bone and skin, use 2-3 depending on the size. I use bones to make chicken stock for later.)
1 cup (4 oz) shredded cheddar cheese
In 5-qt. slow cooker, combine corn, black beans, and 1/2 cup salsa. Top with chicken; pour remaining salsa over chicken. (I put more salsa on top, the jars that I juse are 24 oz so I use little more than 16 oz of salsa). Cover and cook on high 3 to 4 hours or on low 7 to 8 hours or until meat juices run clear. Sprinkle with cheese; cover until cheese is melted, about 5 minutes. (since I use dry beans, they may cook a little longer than canned beans, but usually done on low in 7 hours)