Any recipe that I can "set and forget" is a winner in my book. But you find after some time that many crock pot dishes end up tasting the same - some brothy combo of veggies and wet meat. Be prepared for something different here! This scrumptious blend makes me feel like I am eating at Chipotle, without the yuppy patrons (yes, that includes me) and over-priced beverages. I modified a recipe from "The Lean Clean Eating Machine." (Note: I put in an entire lime...and lots more salsa...and buckets of cilantro. When in doubt, add lemon or lime and cilantro to just about anything and it is perfection. Unless you don't like cilantro. Then I don't even know how to relate to you or my husband, whom I am slowly feeding it to over time so that he no longer notices. You gotta do what you gotta do.)
1.5 lbs chicken boob
2 small cans diced green chiles
15 oz can black beans
8 oz frozen corn
1 c salsa
1/4 c sliced green onions
2 large garlic cloves, minced
15 oz chicken broth
1 Tbsp cumin
1 tsp chili powder
1 tsp cayenne pepper
1/4 of a lime, juiced
salt and pepper to taste
Place green chilies, black beans, corn, and garlic in the bottom of crock pot and stir to mix. Add chicken broth. Place boobs on top and season with spices. Pour salsa and lime juice over chicken. Cook for 4-6 hours on high or 8-10 hours on low. When done, shred chicken using cooking shears while in pot, or remove boobs and shred in separate bowl and then return them to the pot. Add salsa to the mixture if it is too runny. Serve with cilantro on top. I also add a dollop of plain Greek yogurt (I prefer Fage 2% - again, fat free is typically supplemented with unnatural ingredients. This has completely replaced sour cream in our household!).
1.5 lbs chicken boob
2 small cans diced green chiles
15 oz can black beans
8 oz frozen corn
1 c salsa
1/4 c sliced green onions
2 large garlic cloves, minced
15 oz chicken broth
1 Tbsp cumin
1 tsp chili powder
1 tsp cayenne pepper
1/4 of a lime, juiced
salt and pepper to taste
Place green chilies, black beans, corn, and garlic in the bottom of crock pot and stir to mix. Add chicken broth. Place boobs on top and season with spices. Pour salsa and lime juice over chicken. Cook for 4-6 hours on high or 8-10 hours on low. When done, shred chicken using cooking shears while in pot, or remove boobs and shred in separate bowl and then return them to the pot. Add salsa to the mixture if it is too runny. Serve with cilantro on top. I also add a dollop of plain Greek yogurt (I prefer Fage 2% - again, fat free is typically supplemented with unnatural ingredients. This has completely replaced sour cream in our household!).
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