This morning I was trying to decide what to fix for supper, thinking that something with black beans and corn sounded good. I came across this recipe from Chet Day and, realizing I also had some leftover cooked boneless chicken on hand, I decided to revise the recipe just a bit and see what happened. The result hit the spot.
Bird in a Pot Chicken
The corn and black beans make this traditional easy chicken recipe a classic and one sure to be used often.
2 cans niblets corn
4 chicken breasts, uncooked, cubed
2 cans black beans, drained
1 jar chunky salsa
1 cup grated, sharp cheddar cheese
Lighly spray crock with Pam. Put corn in bottom of pot, followed by chicken cubes, salsa, beans. Lightly stir beans and salsa. Start on high to get chicken going, turn down to low and cook 8-9 hours. Add the cheese just before serving. Serve over rice.
Since I had cooked chicken available, I just used that and heated everything together only for about three hours in the crockpot on low. The flavors blended beautifully. I made a batch of brown rice to go with it and topped everything off with a dollop of sour cream instead of adding the cheese, which I totally forgot about but didn't even miss.
We'll have this one again soon.