I’m gearing up for Pumpkin’s birthday bash on Saturday (can you believe she’ll be 1 tomorrow?!?!) and after just coming home from vacation you can imagine I’m scrambling to get things done. At least my hubby is furloughed so he’s around to help. Wait, while it’s nice having him around I would prefer he get paid. But I digress. Quick, easy, and healthy is the dinner theme for the week, so I busted out one of my favorite slow cooker recipes. If you would have asked me a year ago if one of my favorite recipes included beans I would have said no so fast, yet, here I am, telling you I LOVE a recipe with 2 beans in it!
I found this recipe over on The Gracious Pantry and spruced it up a bit. At first I spruced it up because I didn’t have enough tomatoes. And then I spruced it up a bit more because I had some extra ingredients laying around. And then I loved it! And I made it again for dinner last night! Did I mention it’s healthy, too? And the slow cooker did all the work! I love it! Try it. You’ll love it, too!
- 4 boneless, skinless chicken breasts
- 1 (15 ounce) can pinto beans (rinsed and drained) or 1 1/3 cup home cooked beans
- 1 (15 ounce) can black beans (rinsed and drained) or 1 1/3 cup home cooked beans
- 1 (14 ounce) can diced tomatoes in juice, low sodium is best
- 1 can Rotel
- 12 oz frozen and thawed corn
- 1 (16 ounce) jar of your favorite salsa, no sugar added
- shredded cheese (I like Colby Jack)
- brown rice (prepare according to package directions)
- Place the chicken breasts on the bottom of your slow cooker. Pour the tomatoes and salsa over that and then layer on the beans and corn.
- Cook on low for 5-7 hours, or until the chicken easily falls apart when the pot is stirred.
- Serve over cooked brown rice. Sprinkle with cheese and cilantro to taste.