The most versatile dinner ever! Years ago, my sister shared a recipe with me that became a staple in our house. I was working part time and it was perfect on those days...I love coming home from a day out to a home that smells of yumminess. This is the original recipe:
4 skinless, boneless chicken breasts
2 teaspoons garlic powder
1 teaspoon ground cumin
1 teaspoon chili powder
1 (15 oz) can pinto beans, rinsed and drained
salt to taste
ground black pepper to taste
Place all of this in the crock pot. Many times, I place it all in the pot the night before with frozen chicken and let it defrost until morning in the fridge. If they are still slightly frozen...no worries!
Cook on low for 6ish hours.
Take two forks and shred chicken apart and add:
1 (11 oz) can Mexican-style corn
1 (15 oz) can pinto beans
Let this cook a couple hours until ready to serve.
I like the different textures of the beans...one very soft and mashable and the other more firm and bean like.
This usually feeds our family for 2 meals. I serve it the first night as chili...we add toppings like cheese, tomatoes, sour cream...whatever.
For the second meal, I reheat mixture in a saucepan and let some of the juices evaporate and we make tacos.
The Coopkeeper's Cilantro Lime Chicken
3 Cups Salsa
Juice Of 1 Lime
1/4 Cup Cilantro, Raw
8 Tsp Taco Seasoning
2 Pound Chicken Breast
I throw everything in the crockpot and cook on low 6-8 hours.
Shred chicken as above and serve over a bed of cauliflower rice (finely chop a head of cauli and steam or micro until soft.)
This is also yummy cold the following day over a bed of greens and veggies for a salad.
Jen's Quick and Versatile Italian Chicken Concoction
Slice one onion and place in bottom of crockpot.
Toss in 3-4 garlic cloves, whole
Add a can of fire roasted, diced tomatoes on top.
Place 4 skinless, boneless chicken breasts(sprinkled with a bit of salt and a liberal sprinkling of pepper) on top and add one more can of fire roasted maters.
At this point walk out to your garden for a handful of fresh basil...discover that in the craziness of May, you FORGOT TO PLANT BASIL!
Pull yourself up by your bootstraps (no basil around here is a tragedy!), pick 3-4 sprigs of Rosemary and stick in and around the concoction.
Cook on low for 6-8 hours.
Serve over pasta or spaghetti squash.
I am linking up today with one of my favorite bloggers. Becky is a talented artist and a sweet person. If you haven't visited her before, you MUST...you will get some terrific recipes today as well.