Friday, February 24, 2012

Mexican Chicken

Mexican Chicken

1-1/2 pounds chicken (or you can substitute any meat - pork, boneless round steak, etc)
1 cup frozen corn, thawed
1 can black beans, drained
1 (20 ounce) jar of Salsa
1/2 cup beef broth

Place chicken breasts in crockpot and mix with all other ingredients. Cook on low for 6-8 hours. Serve with rice.
Serves: 4-6

No prep necessary prior to freezing. Place all ingredients in a freezer bag and freeze. When ready to eat, thaw, and place in crockpot for 6-8 hours on low.

Nutrition: 6 servings is 423 calories (depending on salsa used)

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