Quesadillas are just one thing I do when I make Salsa Chicken. Everyone’s seen where you dump salsa in the crock pot on top of chicken breast, then you can add corn and black beans, maybe make rice to serve it over. One day I was going to do just that, but I didn’t have enough salsa….. So I used the salsa I had, and when I came home that night I add more salsa, and it is soooooo much better, the salsa at the end gives it a nice fresh taste, plus I add a hit of lime juice and that brightens it up as well.
So i start with frozen chicken – awesome for those days you didn’t take anything out of the freezer to make for dinner!
Put some salsa on top
After about 7 hours on low take the chicken our and shred it up, don’t you love how much chicken you get when you shred chicken!
Corn and black beans. I used fresh corn, because I had corn I need to use up, just cut it off the cob and put it in with the drain black beans.
Add a little water and cook for another hour and you can use it in quesadillas
Put it over Mexican Rice
Or on a Taco
Salsa Chicken with a Twist
1 lb. chicken breast, frozen or thawed
1 cup of salsa, divided
1 TBSP. chili powder
1 1/2 cups of fresh, frozen or canned corn
1 15 oz. can of black beans, drained and rinsed
1/2 cup of water
juice of 1 lime
In a crock pot, add your chicken breast with 1/2 cup of salsa and if frozen cook on low for 7 hours, if thawed 3 hours on low. After the cooking time, remove chicken from the crock pot and shred the chicken, empty the juices out of the crock pot. Put the chicken back into the crock pot, add the rest of the salsa, corn, black beans and water. Stir and cook 1 more hour. Squeeze the lime over the dish, stir and serve.
Have some one night for dinner, then you can re-purpose the left overs into quesadillas, tacos or put it over a salad.
This recipe was shared at The Country Cooks Potluck Party