Sunday, August 19, 2012

South Western Crockpot Chicken

After a long day of fence building in the RAIN, this was the perfect meal to come inside to this evening!  I'm so thankful that I set the crockpot this morning so I wouldn't have to deal with dinner this evening.
So good! 
We rented a post hole digger on Friday, so we didn't have any option except to plow through all day in the rain to get it done.  I guess the weatherman was wrong about the predicted beautiful weather that we were supposed to have today, but that's to be expected, right?  I just about froze to death even though we were working hard.  Cold fingers and toes makes it difficult to get anything done.

Saturday before the rain

Before the welded wire was added
South Western Crockpot Chicken

6 raw, boneless, skinless chicken breasts 
1 (15 oz.) can kidney beans (rinsed and drained) 
2 (15 oz.) cans black beans (rinsed and drained) 
1 (28 oz.) can diced tomatoes in juice, low sodium 
1 (15 oz.) can diced tomatoes in juice, low sodium
 2 (15 oz.) cans corn, low sodium
1 (16 oz.) jar of salsa, no sugar added 


  • Place chicken breasts in bottom of crockpot and then layer with salsa and tomatoes and then beans and corn. 
  • Cook on low heat for 7 hours.  
  • Pull chicken with a fork and serve with brown rice or on quesadillas!  

**Thanks to the Gracious Pantry for the inspiration! 

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