Hello, Lovelies & welcome to Mo’s Masterpiece Theater!
Want a super simple, delicious dinner idea??
Are you all listening? Simple AND delicious!
Seriously folks, add this to your recipe books.
Behold the slow cooker, my BFF. I have created masterpieces in this thing and here is one of them.
SLOW COOKER MEXICAN CHICKEN
(The amounts I use below are enough for Gary & I to each get dinner and lunch for the next day TWICE. Basically, 8 servings. So, if you’re a twosome like us, make sure you have some large containers on hand to freeze half).
4 chicken breasts cut in half
2 large cans salsa
2 cans diced tomatoes
1 cup black beans (soaked overnight) – or you can use canned black beans
1 cup bell peppers (I used some that I chopped and froze a few weeks ago)
seasoning of your choice.
Layer 1 can of salsa and 1 can of diced tomatoes on the bottom of your slow cooker. Add chicken. Layer beans on top. Add seasoning. Add another layer of salsa and tomatoes. Add bell pepper.
Cook on low for 8 hours. Serve on brown rice with some shredded cheese.