I found this crockpot recipe on SixSistersStuff. It was part of an 8 freezer crockpot meals section they posted. So far, we have really enjoyed all the recipes! I posted their original recipe below and then included the adapted ingredients we decided to add to the recipe. This is a great dish served in tortillas or over rice!
1 1/2 pounds chicken breasts
Juice from 2 limes
1 bunch fresh cilantro, chopped
1 (16 oz) bag frozen corn
2 minced garlic cloves
1/2 red onion, chopped
1 can black beans, drained and rinsed
1 tsp cumin
Juice from 2 limes
1 bunch fresh cilantro, chopped
1 (16 oz) bag frozen corn
2 minced garlic cloves
1/2 red onion, chopped
1 can black beans, drained and rinsed
1 tsp cumin
salt and pepper to taste
Directions:
Place all ingredients in a resealable gallon-sized freezer bag. Mix together and zip bag closed.
When ready to eat, remove from freezer and thaw in fridge for 24 hours. Cook on LOW for 8 hours (or HIGH for 4 hours).
OUR ADAPTION:
After about 6 hours on low, we shredded the chicken and added the following:
2 slices of pepper jack cheese, diced
1/2cup lemon juice
2-3 Tablespoons Fajita/Taco seasoning
1/2 can of enchilada sauce
Salt and Pepper to taste
1/2cup lemon juice
2-3 Tablespoons Fajita/Taco seasoning
1/2 can of enchilada sauce
Salt and Pepper to taste
Cooked for about an additional hour, then served in flour tortillas with shredded cheese, salsa, sour cream and guacamole!
**Note, if the mixture seems to liquidy, just spoon it out and continue to stir the pot**
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