Ever wish you had time to make meals, but your schedule simply does not allow for hours of food prep? Then this mini food series is for you! Each week this October, I’ll post a new recipe starring canned food + spices + fresh meat. The preparation for each meal will be so minimal or nonexistent that you may stand over your crockpot wondering, “Did I miss a step? Or was it really that easy?”
#iCANcook (and you can too!)
Kitchen tools needed: knife for cutting chicken, colander, can opener, measuring spoons, measuring cup, spatula for stirring
2 lb chicken breasts, cut into serving pieces (2-3 pieces per breast)
1 15-oz can of corn, drained
1 15-oz can of corn, drained
1 15-oz can of black beans, drained and rinsed
1 packet taco seasoning
1 16-oz jar of salsa (your choice – mild, medium, spicy, specialty, etc!)
cheese for serving
1 16-oz jar of salsa (your choice – mild, medium, spicy, specialty, etc!)
cheese for serving
Add all ingredients except chicken to crockpot. Stir to combine. Add chicken, and spoon salsa mixture over pieces to cover chicken completely. Cook on low for 4-6 hours or until chicken is cooked.
Top with Mexican cheese and non-fat plain Greek yogurt for serving.
**BONUS** For leftovers, shred the chicken and stir back into the bean/corn sauce to combine. Stir in cheese and serve as a dip with tortilla chips. Or serve in tortillas and top with lettuce, cheese, non-fat plain Greek yogurt, and whatever other taco toppings you like.
Lime Apron 