YAY! another reason to be obsessed with mango & peach salsa {and your crock pot}!! get this salsa on your next run to costco and you can make what we had for dinner last night and another one of my favorite's from the past all in one week. both with a totally different taste!
4 chicken breasts {thawed}
mix 2 T cumin & 2 T lemon pepper, pat on both sides of chicken breast
cook on low in crock pot for 3-4 hours until chicken can be shredded
shred chicken
add 1 can black beans {drained}
1 can corn {drained}
3 cup mango salsa with peach {from costco}
cook on low for 2 more hours
rice:
{on med high} in sauce pan combine
2 c water
1 can coconut milk
1/2 tsp salt
1/2 tsp oil
2 c rice
let boil, stirring continuously
after bringing it to a boil, turn on low and let simmer for 20 min.
turn off heat and keep saucepan on burner for another 20 min.
6 comments:
mmmmmm...that does sound delicious. what if i were to use brown rice? how much should i increase the water/coconut milk?
Ok, so if I cook the chicken in the crock pot with no liquid, won't it burn? Just a thought, but I have to make sure before I burn the house down.
katie,
no i wouldn't increase the liquid. you'll be just fine! if it looks to be still a little dry half way through the simmer, just throw in a couple tablespoons of water and you'll be good to go! let us know how it goes!
meagan,
i know i've never done chicken without liquid in my crock pot either. worked out great! when you thaw the chicken on a plate, let the juices go in with it and it's enough to not burn! also, you dont necessarily need to cook for 3-4 hours but until the chicken can be shredded...because it goes on to cook with the salsa for another two hours. let us know how you like it!
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I made both of these recipes this week and was pleased to find that it came out to exactly one bottle of the salsa. and they were yummy.
How many servings does this recipe make? I made the other Mango chicken and found that it yielded about 7 servings. Wondering if this is the same.
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