Name: Crockpot Chicken with Black Beans and Corn
Prep time: 5 min
Cook time: 4 h
Total time: 4 h 5 min
Yield: 6
Ingredients: 2-3 frozen, , boneless chicken breasts; 1, 15 oz can black beans, , drained; 1, 15 oz can corn, , drained; 1, 16 oz jar of your favorite salsa; 1 heaping tsp. chili powder; salt to taste

This is one of my Fall favorites – Crockpot Chicken with Black Beans and Corn, spiced up with salsa and a little chili powder. It’s so very easy to put together and leave cooking while you do your running around.

Also, you can use the leftovers (which get better each day) for different dishes. Here we made creamy Yukon Gold mashed potatoes with the chicken and sauce poured over the top. So, so good!

You throw frozen (yes, frozen) chicken breasts into the crockpot, along with a can of drained black beans and drained corn, then top with your favorite salsa and a teaspoon or so of chili powder. Leave it on high for 3 1/2 to 4 hours, depending on your crockpot, thicken the sauce a bit, and you end up with tender chicken in a delicious spicy sauce.

For the next meal, we shredded the chicken and had it along with fresh tortillas, a little sour cream, and a few pickled jalapenos to create great soft tacos.

For Sunday dinner, we stirred the shredded chicken back into the sauce, added a cup or so of water and warmed it up. We swirled a little sour cream into it and it was a delicious and satisfying chicken stew.

Incredibly easy, fairly healthy ingredients, and a great dish to use over and over in different ways!

Crockpot Chicken with Black Beans and Corn

Yield: 6 - 8

Prep Time: 5 minutes

Cook Time: 4 hours

Total Time: 4 hours 5 minutes

Quick, easy, and delicious hearty chicken dish.

Ingredients

2-3 frozen, , boneless chicken breasts
1, 15 oz can black beans, , drained
1, 15 oz can corn, , drained
1, 16 oz jar of your favorite salsa
1 heaping tsp. chili powder
salt to taste

Instructions

Place frozen chicken breasts in the crockpot and pour the black beans and corn on top.
Stir in the chili powder and turn the crockpot on high.
Cook for 3 1/2 to 4 hours on High. Salt to taste. Serve with creamy mashed potatoes, noodles or rice. (See notes under Tips and Stuff for other ideas.)

Notes

Tips and Stuff:

I used two fairly large chicken breasts for this batch.

At the end of 3 1/2 hours, I took the lid off, ladled about half a cup of sauce into a bowl and stirred in 2 tblsp. of flour until smooth. Poured the floured sauce back into the crockpot, stirred, and let it simmer on high for about 15 minutes to thicken the sauce.

The chicken is really good shredded with a fork.

Next time I might throw in a can of green chile's or maybe even a can of hominy. It's very versatile.

To serve leftovers as a stew, add a cup or two of water and heat in microwave or on the stove. Serve with a dollop of sour cream on top.

Nutrition Information:

Yield: 6 Serving Size: 1 serving
Amount Per Serving: Calories: 234Total Fat: 3gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 51mgSodium: 1109mgCarbohydrates: 27gFiber: 8gSugar: 6gProtein: 26g

Nutrition Values are Approximate

I was skimming through the family cookbook the other day and came across this chicken recipe that I haven’t made for almost twenty years. Don’t know why, because we do like it a lot and it’s super easy to throw together.

Crockpot Garlic Brown Sugar Chicken is one of those throw-and-go recipes (throw it in the crockpot and go away for four hours). That’s it – I’ve decided to add a new “Throw-and-Go” entry to the recipe categories!

Crockpot Garlic Brown Sugar Chicken is a little like a General Tsao’s flavor, except not fried. It’s sweet, salty, and savory with a little vinegar kick and is really good over rice or noodles.

The recipe calls for 1/2 teaspoon of red pepper flakes, but if you’re adverse to that much spiciness, just crank it down to 1/4 tsp. or a pinch.

If you’re looking for a new and really simple chicken recipe with ingredients you probably have in the pantry, this is a good one to try.

Crockpot Garlic Brown Sugar Chicken

Yield: 4 servings

Prep Time: 10 minutes

Cook Time: 4 hours

Total Time: 4 hours 10 minutes

Sweet, salty, savory chicken with a little spicy vinegar kick.

Ingredients

1 to 1 1/2 lbs. chicken breasts cut into 1 to 1 1/2" pieces
Sauce:
3/4 C. packed brown sugar
1/4 C. plus 2 tbsp. vinegar
1/4 C. 7-up or Sprite
1 tbsp. minced garlic
2 tbsp. low-sodium soy sauce
1 tsp. black pepper
1/2 tsp. red pepper flakes (optional, but recommended)
1/2 C. water
2 tbsp. flour
2 1/2 to 3 cups cooked noodles or rice

Instructions

Place the chicken pieces in the crockpot.
In a medium bowl, combine the remaining ingredients and stir well. Pour over the chicken and set on low. Check at 4 hours - should be done.
Ladle as much of the sauce out of the crockpot as you can and put it into a sauce pan on low heat. Put about 1/2 C. of the sauce in a small bowl and add the flour, stirring until smooth. Pour into the saucepan with the rest of the sauce, stirring, and bring to a boil.
Boil on low for 2 or 3 minutes until thickened and remove from heat.
Divide the chicken among your plates (over rice or noodles) and drizzle with the sauce as desired.

Notes

If you don't like spicy, leave the red pepper flakes out, but it's better with
them.

Nutrition Information:

Yield: 4 Serving Size: 1 serving
Amount Per Serving: Calories: 477Total Fat: 6gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 145mgSodium: 598mgCarbohydrates: 48gFiber: 0gSugar: 43gProtein: 54g

Nutrition Values are Approximate

Crockpot chicken

Ingredients

Instructions

Notes

Nutrition Information:

Ingredients

Instructions

Notes

Nutrition Information: