Being on the road is pretty great, but there are some things that I miss. A crock-pot is one of them. Whenever I have access to one, you better believe I’m pulling that thing out, coming up with a meal, and trying something new.
I ate this salsa chicken over rice and added a little bit of white cheddar cheese and Greek yogurt. It was delicious. I also ate it plain today for lunch and it was great on its own as well. Plus, it’s easy and quick, and who doesn’t need more of that this season?
Crock-Pot Salsa Chicken
- 2 chicken breasts
- 2 cups mild salsa
- 2 cups frozen corn
- 1 can black beans, drained and rinsed
Simply add everything to a crock-pot and cook for 3 hours on high. Remove and shred chicken. Add chicken back in and stir to incorporate.
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