Salsa Chicken

 

Hey Guys and Gals,This is a go-to recipe when you know you'll  be having n extremely busy day. Most folks I know  loves salsa, Especially in the summer time, so here is this great recipe for something to throw into a slow cooker and simmer on low. It is best served over rice or noodles, and then you can top it with tortilla chips and sour cream.. Check it out!

INGREDIENTS:

4 boneless skinless chicken breast halves (6 ounces each) 

1 jar (16 ounces) salsa 

1-3/4 cups frozen corn, thawed 

1 can (15 ounces) pinto beans, rinsed and drained 

1 can (15 ounces) no-salt-added black beans, rinsed and drained 

1 can (10 ounces) diced tomatoes and green chiles, undrained 

1 teaspoon sugar 

1/2 teaspoon salt 

1/4 teaspoon pepper

 Optional: Hot cooked rice, cubed avocado, chopped fresh tomato, sliced green onions and lime wedges.

DIRECTIONS:

Place chicken in a 4- or 5-qt. slow cooker. Top with salsa, corn, beans, diced tomatoes and chiles, sugar, salt and pepper. Cook, covered, on low until a thermometer inserted in chicken reads 165°, 3-4 hours. 

If desired, serve with optional ingredients.

That's it...Easy Peazy!  ENJOY!