Rounding out a little over a week of new slow cooker meals, here’s one for you:
Slow Cooker Fiesta Chicken
Found right over here.
2 – 2 1/2 lbs chicken breast, fat trimmed
2 14oz cans of diced tomatoes, undrained
2 10oz cans of corn, drained
1 15oz can of black beans, drained and rinsed
1 pkg of taco seasoning
Combine all ingredients in slow cooker. Cook for 4-5 hours on high or 8 hours on low. Shred chicken with fork and stir to combine. Serve over rice or as taco/tortilla filling. Top with cheese or sour cream if desired.
I cooked it for about 7 1/2 hours on low, put it on “keep warm” for 30-45 minutes when we ran out on an errand, and then low for another 15 minutes or so while I got the rice together. That was pretty much perfect. Meat thermometer read the temp as just right and the chicken shred extremely easily for me.
I decided to halve the recipe. 2 or 2 1/2 lbs of chicken and etc sounded like a whole lot of food for 2 people. I couldn’t find the black beans in a smaller size and wasn’t going to halve the taco seasoning packet but I think it worked out just fine.
I made Knorr’s Fiesta Sides Mexican Rice and served the Fiesta chicken over. Boyfriend liked and said it was worth doing again. I thought it was alright but I wasn’t blown away although……….
I’m an idiot. I definitely bought both cheese (Mexican blend) and sour cream to top the meal with and definitely forgot about the sour cream until I was done eating and about the cheese until I went to type this post. I said to Boyfriend “incase you were wondering what would have made this meal better, it was the sour cream and cheese we bought and I forgot about”. Drats. We’ll use it with the leftovers I guess and I’ll almost certainly try this one again with cheese and sour cream.