Apr. 20, 2009
Aztec Chicken
Posted in crockpot
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Welcome to 'cooking with Lana'!
For my very first recipe, I think it would be easiest to start with what Luke and I ate today. Er.. Yesterday, by the time I finish writing this.
This is one of my favorite recipes for several reasons.
One, it was adapted from one of the recipes that my M-i-L gave me, neatly written in a recipe box, for Christmas the year that Luke and I started courting, and before we got married (in fact, the very same day that we got engaged - my Christmas present from Luke was a diamond ring!)
It's one of Luke's favorite dishes.
I also like it because it's pretty cheap and VERY easy.
It's a crockpot dish, great for busy days and sunday mornings.
AND, it's DELICIOUS!!
Here's what to do Aztec Chicken
layer in crockpot:
2 cans corn - drained
2 cans black beans drained OR 3-4 cups of black beans, cooked (I like to make a big batch and freeze them)
diced, raw chicken (Whatever kind. I use a single boneless skinless chicken breast, but if you can afford more, go for it!)
A jar of salsa (OR, a can of mexican style tomatoes [a.k.a. rotel] and a small amount of picante sauce, or anything similar. I also like homemade salsa on this.)
optional - cover with 3 - 8 ounces of cream cheese
cook for 6-8 hours on low or 3-4 hours on high.
Serve over warm brown rice.
Garnish with sour cream and cheese.
Serve with tortilla chips.
Enjoy!! If you try any of the recipes from my blog, let me know how you liked them. And if you cook like me, and couldn't resist making changes, let me know what you did :) |
Comments
Apr. 20, 2009 - grrr
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