Sunday, January 2, 2011

Mexicali Chicken

My friend Kacee is a master at making delicious meals in the crockpot! Here's one of her recipes- which our family loves.

-Kacee Carlson

4 chicken breasts (frozen)
2 c salsa (I used Herdez Medium)
1 can black beans
1 can pinto beans
1 t. salt
½ t. oregano
¼ t. minced onion
¼ t. minced garlic
1 envelope taco seasoning
2 T. lemon or lime juice (if desired)
2 c. shredded cheese (any variety)

Mix all other ingredients together, except cheese, and pour over chicken breasts. Cook in a crock pot on low for 8 hours or high for 4 hours (My crockpot runs hot, so I reduce these times to about 7 hours on low and 3 to 3 1/2 on high). Just before serving, break chicken breasts into large chunks – about three per chicken breast. Stir in the cheese until melted. Serve over rice.

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