One of my favorite things in the world is when I have dinner already prepared for me when I get home from work. Another one of my favorite things is making burrito bowls. A third favorite thing is tortilla chips. So, this recipe is pretty much perfect.
I am all for “dump everything in the crockpot and eat” type of recipes, but sometimes those fall flat. This one is good, flavorful, and relatively healthy for you. It also freezes well and lasts for a couple of days in the fridge, so once you make it, you have meals for quite a while. If you’re not a fan of the spice, then you may want to omit the jalapeños.
This is really such a versatile recipe. You can serve this over rice, make it into tacos, serve with eggs for a nice Mexican breakfast, or even top some tortilla chips to make nachos. I like to top mine with cheddar cheese, sour cream, and even more salsa. Enjoy!
- 3 chicken breasts
- 1 jar of salsa (your choice)
- 1 can black beans
- ½ cup chopped jalapeños (jarred or fresh)
- 1 can corn
- 1 pack of taco seasoning
- 1/3 cup chicken stock
Rub your chicken with taco seasoning and then place the chicken breasts at the bottom of the crockpot.
Pour in the chicken stock, black beans, corn, jalapeños, and salsa. Pour in the rest of the taco seasoning, and cover.
Cook on low for 6 hours. Remove chicken, shred, and place back in the crockpot for 30 minutes. Serve over brown rice, make into nachos, tacos, or burritos.