07 November, 2010

Salsa Chicken with Black Beans (2)

Salsa Chicken with Black Beans 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)
1 (8-oz) pkg cream cheese


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, bay leaf and beans. Sprinkle again with Lemon Pepper. 

Pour liquid into one side of the crock - pot. Add Pico de Gallo. Cook on High for about 4 - 5 hours, or until chicken is cooked.

Add cream cheese on top; let stand for about 30 minutes. Serve warm over rice.

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