Wednesday, May 22, 2013

Mexican-Style Shredded Chicken

Who here has ever used the excuse that they are too busy to cook? Raise your hands high because I know I have! It is just so much easier to drive home from work or school and microwave some frozen pizza, walk across the street to a fast food joint, or just settle for a bag of chips. I think I know something that will fix this problem.  

I'd have to say, one of the most essential things you can own is a slow cooker. If you're someone who hates cooking, I promise this will be your life saver. A slow cooker pretty much does all the work for you, while you're out carrying on with your busy day. It mixes flavors so well and cooks everything so perfectly, you can fool people into thinking you're a cooking mastermind. The possibilities with this little machine are endless! If you're moving out on your own or starting college, I highly suggest investing in one. And if you're on a tight budget, there are very affordable ones out there. This is the one I have and I'm in love with it (is that weird?).

Ok, enough with the slow cooker pitch. 
This recipe was originally inspired by Beth from BudgetBytes. This has to be, hands down, one of the easiest, most effortless, and DELICIOUS meals I've ever prepared. It's one of those throw and go, set it and forget it type of things. It's also pretty healthy, if you ask me. The prep time is under 10 minutes, so there is really no excuse with this one!

Let's begin!

  • 2 boneless, skinless chicken breasts (1.5-2 lbs total)
  • 16oz jar of your favorite salsa
  • 15oz can whole black beans, drained
  • 8oz frozen corn
  • 1 Tablespoon minced garlic
  • 1 Tablespoon chili powder
  • 1/2 Tablespoon cumin
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon cayenne pepper
  • 1/4 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 cup water


  • Trim the fat from the chicken breasts and place at the bottom of the slow cooker
  • Add the rest of the ingredients (add water last)
  • Mix everything together, close the lid, and cook on low for 8 hours or on high for 4 hours.
  • 8 hours later, take two forks and pull the chicken breasts apart.
  • Mix everything one last time and enjoy! 
Tip: Don't open the lid of the slow cooker in the middle of cooking. As tempting as this may be, it will interrupt the slow-cooking process.

Enjoy on a bed of rice and sprinkle your favorite cheese on top!

Or get creative and make some nachos!

Tip:  Freeze any remaining leftovers and reheat on the stovetop for tacos, burritos, quesadillas,or anything else you can think of!

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