Sunday, November 9, 2014

Mexican Style Chicken Soup in the Crock Pot

I'm not a huge fan of meat (more of a bean person), but for some reason, pregnancy and now breastfeeding makes me crave chicken! After years of not cooking meat, I've started buying frozen chicken breasts to cook in the crock pot. I find that raw meat is much less offensive when it's frozen.

Anyway, to me, the crock pot is the best way to cook chicken. You don't even really have to touch it or even look a it until it's done! Aside from a quick stir, maybe. If you aren't doing the chicken and salsa crock pot trick and you're not a vegetarian, you need to! It's so easy and makes the chicken really moist, flavorful and easy to pull apart.

Pour some salsa in the crock pot, put 3 or 4 chicken breasts down on top (frozen or thawed) and then cover them with more salsa. Cook on low for 6ish hours and that's it! When they're done, they'll be really easy to pull apart using two forks. It's the best chicken for any Mexican style dish.

Most recently, I made the slow cooked salsa chicken for Mexican Style Chicken and Bean Soup. I let the chicken cook on low while I was at work, then added the rest of the ingredient when I got home.

Mexican Style Chicken and Bean Soup

3 or 4 slow cooked chicken breasts, pulled apart
Chicken stock
1 can of tomatoes with chili peppers
1 can of black beans
1 cup corn (I used frozen)
1 cup white rice (we had it leftover from another dish)
2 cap fulls of lime juice or a fresh squeezed lime
(If I had cilantro on hand, I would have chopped and added that!)

After chicken is cooked, pull apart and add the rest of the ingredients to the crock pot. Turn it on high and let it cook together for another hour. Serve with: lime wedges and avocado chunks.


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