21 November, 2010

Salsa Chicken with Black Beans (1)

Salsa Chicken with Black Beans (1) ingredients
Makes 4 servings
1 medium Italian sweet red onion, sliced
Lemon Pepper
Granulated garlic
4 frozen boneless chicken breasts
1 bay leaf
1 (15.5-oz) can black beans, drained
1 bean can of liquid (I used 1/4 Cabernet and 3/4 water) 
1/2 (48-oz) container Rojo's Pico de Gallo (all natural salsa)

Lightly apply canola cooking spray to inside of crock-pot. 

Place onion slices in bottom of crock-pot. Sprinkle with Lemon Pepper and granulated garlic.

Add frozen chicken breasts, bay leaf, and beans. Sprinkle again with Lemon Pepper.

Pour liquid into one side of  the crock-pot. Add Pico de Gallo. Cook on Low for about 5 to 5-1/2 hours, or until chicken is cooked.

Remove chicken from crock-pot. Serve now, ladling some of the beans, soft onion rings and sauce over rice, or tent with foil to keep the chicken warm. 

You can either shred the chicken and mix with steamed rice, or serve the whole chicken breast with a side of  the beans and rice. 

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