Jun 09, 2008
Tonight is Southwest Crockpot Chicken (cover your eyes, Swampy)
1 lb. chicken breast tenderloins, cut into thin strips
Two 11 oz cans mexicorn, drained (I used plain)
One 15 oz can black beans, rinsed and drained
1 tsp ground cumin
2 tsp. chili powder
1 large onion, cut into thin wedges
1 large bell pepper, cut into thin strips
One 14.5 oz can diced tomatoes with green chilis--do not drain
One 6 oz can tomato paste
Mix and dump into a crockpot. Cover and cook on Low for 4-5 hours.
Serve in warmed tortillas, tossed with fresh greens, or as a topping for baked potatoes, sweet potatoes, mashed butternut squash, cooked brown rice, couscous, or pasta.
This will be yummy. I don't even have to taste it to know that.