Day 4 of 30
Chicken Azteca
This was super easy and very tasty. Next time I'd make a few adjustments, see below.
2 cups frozen corn
1 can (15 oz) black beans, rinsed and drained
1 cup chunky salsa, divided
1 clove garlic, minced
1/4 tsp. ground cumin
4 boneless skinless chicken breasts
1 pkg. (8 oz) 1/3 less fat cream cream, cubed
Hot cooked rice
Shredded Cheddar Cheese
Combine corn, beans, 1/2 cup salsa, garlic and cumin in slow cooker. Arrange chicken breasts over top; pour remaining salsa over chicken. Cover; cook on LOW 4 to 6 hours or until chicken is tender. (I cooked it 5 hours, cut up chicken, cooked an additional 30 min.)
Remove chicken; cut into bite-size pieces. Return chicken to slow cooker; add cream cheese cut into cubes. Cook on HIGH until cream cheese melts and blends into sauce.
Spoon chicken mixture & sauce over rice. Top with cheddar cheese.
I served this with Jiffy Cornbread mini-muffins.
My family really liked this, especially my 13 yr. old boy who tends to be the more finicky eater of the family. He gave it a 10+.
My husband & 14 yr. old son thought it was good but could use a little kick, I agreed.
Here's what I did this time:
I used more salsa than 1 cup total, I'd say I used approx. 1 1/2 cup.
I added more garlic, 3 cloves minced total. Garlic mellows as it cooks so its ok to add more.
I cut two of the chicken breasts in half, horizontally. They seemed really thick to me and I was worried they would not cook all the way through. One horrible bout with salmonella poisoning has made me ULTRA cautious.
I stirred the mixture in the last step to incorporate everything together.
I also added crumbled tortilla chips on the top of the shredded cheese to give a little texture.
I used Mahatma Jasmine rice, we love this rice, it's similar to a Japanese Sticky Rice. You could use any rice you wish, I'm thinking a mexican rice would also be good.
Next time I would use a Medium Salsa rather than the Mild salsa to give it a little more spice.
Otherwise, I will definitely do this recipe again. This is the first time I've baked/cooked chicken and as I "forked it" to get it out of the slow cooker, it fell apart. Very tender chicken.
If you're not a huge fan of cream cheese, cut the cream cheese down to 4 oz., I think it would still be very good.
Total cost: $12-14.00 with corn muffins
ps. If you have a really good slow cooker recipe, I'd love to try it and post it.
thanks in advance. Kim M.'s BBQ Shredded Pork Sandwiches tomorrow. thanks Kim.
Bon' Appetit'
Sunday, September 13, 2009
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My husband loved this recipe! I did as you said and added more salsa. The chicken was really good in this fork tender!
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