It’s summer. It’s hot. I’m having an average of 15 hot-flashes a day. I know TMI, but it’s true. So last Thursday when I thought about cooking dinner I dug out my crock pot and went to my all things food Pinterest board to get an idea or two…
The crock pot is normally reserved for autumn and winter cooking but why not pull it out during the dog days of summer when you don’t want to heat up the kitchen by using the oven? I also wanted something fun, I mean in a perfect world the weekend starts on Thursday night, so on Thursday nights I want fun food!
I found a recipe for Southwestern Crock Pot Chicken at the blog: Sisters Always Simplifying...It reminded me a little of an old crock pot recipe I love for White Chicken Chili ! But this recipe wasn’t chili, it’s served over tortilla chips which automatically makes it a fun-food!
(Anything served over chips, on a stick, or with ketchup on the side is fun-food in my book!)
I only changed the amounts just a bit because I wanted it heavy on the corn and beans- but take a look HERE at the sisters recipe to see exactly what they recommend!
In the meantime…here’s my version!
Southwestern Crock Pot Chicken Nachos
*2 large chicken breasts – frozen is just fine!
*1 lb of corn
* 2 cans black beans – drained and rinsed
*1 16 oz jar of med. salsa
In crock pot put in corn-chicken-beans-and salsa.
Cook on High for at least 5 hours…
Serve over tortillas chips and top with shredded cheese!
(If you don’t add cheese, which I didn’t, this recipe isn’t too bad for you!)
This is a great Thursday or Friday night dinner!