Mexican Chicken With Black Beans Crock Pot Oamc Recipes

Steps:

• In a small bowl, combine the first 5 ingredients; stir in seasonings. Place chicken in a 3-qt. slow cooker; add pineapple mixture. Cook, covered, on low 4-5 hours or until chicken is tender., Remove chicken; cool slightly. Shred meat with 2 forks; return to slow cooker. Stir in beans. Cook, covered, on low 15-20 minutes longer or until heated through. Using a slotted spoon, serve chicken mixture in tortillas with toppings.

Steps:

• Pour the chicken stock into a slow cooker, and stir in the rice, onion, salsa, green chilies, and half the taco seasoning. Rub the remaining taco seasoning over the chicken breasts, and place into the cooker. Place the lid on the cooker, and set to high setting.
• Cook until the rice is thickened and most of the liquid has been absorbed, about 3 hours. About 20 minutes before serving time, turn the cooker to warm setting. Remove the chicken breasts, and slice them. Stir the chicken and the black beans into the slow cooker. Return lid to cooker, allow the beans to heat, and serve.

Steps:

• In a large freezer bag combine and mix well: chicken, broth, and taco seasoning.
• Seal the bag.
• In a large freezer bag combine: black beans, red onion, chili powder and cumin.
• Seal the bag.
• In a quart size freezer bag add: cilantro (if using) lime juice and salt to taste. Seal the bag.
• Print recipe, insert 3 bags (and recipe) into a large freezer bag. To that bag you have the option of adding the tortillas at this time. I do, so I have everything on hand. Seal the bag.
• To cook:.
• Thaw completely.
• Place chicken, taco seasoning, and chicken broth, into a slow cooker and cook till tender and easy to shred, about 5-7 hours on low.
• Shred the chicken meat.
• Heat a large skillet over medium-high heat, then film with a little oil; stir-fry bean mixture until heated through, about 3 to 4 minutes.
• Toss bean mixture with chopped cilantro, lime juice and salt to taste. Serve shredded chicken and beans on warmed tortillas; garnish with salsa.

Steps:

• For immediate cooking:.
• Mix corn, beans and 1 cup of salsa together and put in the bottom of the crock pot.
• Add the chicken.
• Salt and pepper to taste if desired.
• Added 1 more cup of salsa over the top of the chicken.
• Cook on low for 6 hours Add 8 oz of cream cheese- cubed and stir in until melted.
• For OAMC:.
• You can dump everything into a freezer bag except for the cream cheese and freeze.
• Dump in the crock pot (frozen is ok).
• Cook on low for 8 hours.
• Add cream cheese when you are done.
• Good served over cooked rice and dipped into with tortilla chips.

Steps:

• Take 4-5 frozen, yes, frozen, boneless chicken breasts put into crock pot.
• Add 1 can of black beans, drained, 1 jar of salsa, 1 can of corn drained.
• Keep in crock pot on high for about 4-5 hours or until chicken is cooked.
• Add 1 package of cream cheese (just throw it on top!) and let sit for about 1/2 hour.
• All done and enjoy!

Steps:

• Place all ingredients except cream cheese and sour cream in crock pot.
• Cook on low 6 hours or on high 4 hours.
• Last 45 minutes add sour cream and cream cheese.

Steps:

• Preheat oven to 400 degrees F (205 degrees C).
• Arrange the chicken pieces in a 3 quart casserole dish or a 9x13 inch baking dish. Combine the salsa, red bell pepper, cumin, lemon juice, chili powder and garlic. Pour the mixture over the chicken. Pour the black beans on top and cover. Bake in the preheated oven for 1 to 1 1/2 hours. Serve with rice if desired.