Slow Cooked Chicken Salsa

My brother has been holding out on me. I had to bug him to pass on some of his families favorite recipes. The first time I made it I forgot to place everything in the crock pot early enough. Alternatively I tried simmering all the ingredients in a pot for an hour and a half with no success. The chicken was hard and rubbery as chicken can be when over cooked. Still the taste was worth trying again.

The interesting thing about cooking chicken breasts is when cooked until just done the meat is tender and juicy. If allowed to cook slightly longer it becomes chewy and dried out. But when the chicken is slow cooked for 4-5 hours the proteins break down and the chicken becomes so tender it falls apart.

My favorite way of eating salsa chicken is with a bed of greens, sliced red pepper and a sprinkle of feta cheese. My brother’s son enjoys his with nacho chips while the rest of the family eats the chicken with rice. You can also use tortillas, cooked wheat berries or polenta. Vary the heat by using mild to spicy hot salsa.

4 Chicken breasts, frozen or fresh
1 (15 oz) can of corn
1 (15 oz) can of black beans
1 (32 oz) jar of your favorite salsa

Dump all the ingredients into a slow cooker on low for 4-6 hours. Top with sour cream, green onions and cheese if desired.

Variations:
Omit the corn and add 1 can cream of chicken soup, 1 can Rotel (or 1 cup salsa), 1 can black beans (rinsed and drained) and 3 tablespoons taco seasoning. Put chicken in crock pot, top with taco seasoning. Mix soup, rotel, and beans together then pour on top of chicken. Cook on low about 6 hours, or high for 2 hours. Serve over rice. Top with cheese, sliced avocado, and sour cream.