I’m a huge advocate for using whatever is in your pantry. It gets the point where a lot of my meals are not created from a recipe but purely by what I have on hand. Sound like any of you?
That’s how this “recipe” came to be. I knew that I was hungry for Mexican. So I searched my pantry and freezer and found items that would go well together. Now, how do I cook it? CROCK POT! Of course! I call my crock pot a personal “mom” because dinner in hot and ready when you walk in the door 😉
Since this concoction was pretty delicious, I thought it was worth sharing!
Crockpot Mexican Chicken
- 2 large boneless skinless chicken breasts
- 1 can black beans, drained and rinsed
- 1 can diced tomatoes
- 1 can green enchilada sauce
- 2 tsp Mrs. Dash Southwest Chipotle seasoning
Combine all ingredients in your crockpot (please make note not to drain the tomatoes). Cook on low for 6 hours. Chicken will shred easily.
Serve over brown rice and garnish with your favorite Mexican toppings. I used guacamole, taco cheese, and a little plain greek yogurt (works the same as sour cream).
This is a great meal to throw in the crockpot before you run out the door for work. Plus, if you use Uncle Ben’s Ready Rice Brown Rice packet, the set up for the meal becomes even simpler!