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Simplify Your Life With Crock-Pot Chicken

Heat up the crock-pot for this quick and versatile meal.

Sometimes life is just too busy. With the carpool, after-school sports, meetings, church and whatever else you can think of, who has time to cook? Nobody, that’s who. Okay then, I guess you’ll have to eat out again.

But wait. With the tiniest bit of planning – by that I mean buying these few ingredients ahead of time – you can prepare a nutritious and tasty meal in record time. In fact, if you make this chicken dish I think you should time yourself just so you’ll be impressed. In this recipe there are three cans and one jar to be opened, and I think if you practice your can-opening skills and sort of limber up your wrists before assembling the dish you can get your time down to less than a minute. If you do make this dish, send in a comment with your record-setting time. 

This is a Mexican-style chicken that can have a degree of spiciness depending on the salsa that you use, so it’s a choose-your-own-spiciness dish. Not only that, it’s a choose-your-own title dish. Do you want to serve it as an entree? Then it can be Mexican Chicken dinner. As a salad topper – Spicy Mexican Salad. A filling for tacos – Crock Pot Tacos. Or, a hearty appetizer dip – Mexi-Chicken Dip. This recipe is not only quick but versatile.

So grab some chicken and salsa plus a few other ingredients and head for the kitchen to make this speedy and delicious crock pot meal. This recipe is courtesy of D’Ann Renner of Johns Creek.

For more crock pot meals and other favorites, look for my two humorous cookbooks, “Have You Considered Cooking?” and “The Grits Shall Rise Again!” at www.carolgfrey.com

Versatile Mexican Crock-pot Chicken (Feeds 4-6 people)

  • 4 chicken breasts, thawed or frozen
  • 1 can corn, drained
  • 1 can chopped tomatoes (Rotel style), mild, medium or spicy, as your family prefers.
  • 1 can black beans, drained
  • 1 12-oz jar salsa, again, with the spiciness your family prefers.

optional ingredients:

  • shredded lettuce
  • sour cream
  • grated cheese
  • tortilla chips

Pour first 5 ingredients into a crock pot, cook on low all day. 

Occasionally stir and poke the chicken so it begins shredding.

At the end of the day, you'll have what appears to be barbecued chicken with vegetables. Serve it as a salad with chips, shredded lettuce, sour cream and cheese, use it to fill tacos, or serve it as a dip.


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