Cook’s Notes: Updated 6/30/2011. We made this again today, cooking it 6 hours on low. Absolutely delicious!
Cook’s Notes: Another excellent slow cooker recipe. This stew is delicious at any time of day. For dinner, serve it over rice with a sprinkle of cheese. It reheats well the next day. After an early morning workout, I also enjoyed a bowl of salsa chicken served with fresh fruit and toast for breakfast.
3 to 4 frozen, boneless skinless chicken breast halves (do not thaw)
24 oz mild salsa (2 cups minimum; or 28 oz enchilada sauce)
Optional: Sliced onion and red bell pepper (1 each)
15 oz can black beans, rinsed and drained
Sauce: 2 Tablespoons cornstarch and 3 Tablespoons water
Garnishes: Corn tortillas, sour cream, sliced olives, diced avocado, shredded lettuce, and diced tomato
Spray the inside of a 4-quart slow cooker with non-stick cooking spray. If using the pepper and onion, lay them on the bottom of the slow cooker.) Add the frozen chicken breasts to the slow cooker. Pour salsa over the chicken so it is covered completely.
Place the lid on the slow cooker. Cook on HIGH for 3.5 to 4 hours. Do not remove the lid. Do not stir the chicken while it cooks. After 3 hours, check the chicken for doneness.
Make sure the chicken has reached a safe temperature (according to meat thermometer) and that it is cooked through. Remove the chicken pieces from the crock pot with a slotted spoon. Shred or diced the cooked chicken (yields about 1 pound).
Make the sauce: Mix cornstarch and water together. Add to salsa mixture in crock pot and stir well. Add the beans to the sauce. Turn crock pot to High; sauce should begin to thicken in five minutes.
Mix the shredded chicken with the sauce. Serve in bowls topped with sour cream and other garnishes.
Serves 6 to 8.