Crockpot Southwestern Chicken

I found this recipe on another blog called Sisters Cafe. It is super easy and perfect for football season. I had it going in the crock pot this afternoon while I was cleaning. It makes a lot and is great leftover. The original recipe calls for medium salsa, but we prefer to use hot. The flavor tames down when cooking all day.

1 small bag (about 1 pound, I think) frozen corn kernals
1 can black beans
frozen boneless skinless chicken breasts (enough to fill a layer of your crock pot)
1 16-oz jar hot salsa, such as Pace hot picante sauce

Topings:
shredded cheddar cheese
tortilla chips or fritos scoops
sour cream
chopped cilantro
sour cream

Pour bag of frozen corn in bottom of crock pot. Place frozen chicken breasts on top of corn (I usually use 4-5) and cover with rinsed and drained black beans. Top that with the salsa. Cook on high for 1 hour, and then on low for 4 hours. Shred chicken in the crock pot with two forks. Stir to evenly distribute the ingredients. Serve with chips and toppings you desire. This dish also freezes well in individual lunch portions-- enjoy!

Recipe Round Up

My recipes are bursting from notebooks, cabinets, and boxes. I tried occasionally putting new recipes on our family blog, but I decided they needed their own space. I want to post recipes that I use most often and new ones that I try. Then, hopefully, they will be ready when I want to use them and I won't spend more time looking for a recipe than it does to make it! The side benefit is that you can find them, too! So check back often for new recipes added each week.