Between commuting and actually working, I am gone for 12 hours a day. This recipe is great because it only takes 15 minutes to prep in the morning and or family of two can have great meals several days in a row. Plus it uses all of those food storage canned goods!
12 boneless, skinless chicken thighs, 2 pounds (breasts work too)
salt and pepper
vegetable oil
1 cup salsa, we like the hot variety
2 cans black beans, rinsed and drained
(sometimes I use one a of kidney beans and 1 can black beans)
2 (11 oz ) cans whole kernel corn, drained
2 tbsp fresh cilantro
1. Heat some vegetable oil in a pan. Sprinkle chicken with salt and brown in hot oil. About 2 minutes on each side.
2. Mix salsa, beans, and corn in the slow cooker. Top with chicken.
3. Cook for 7-9 hours on low.
4. Enjoy over rice and garnish with cilantro.
I also shred all the chicken we didn't eat the first night and make burritos with the leftovers for the next couple of nights.
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