Since MommaCook’s was put on a temporary hiatus, I got this wonderful recipe suggestion from one of my dearest friends, Christie. She made this recipe up all by herself. Easy Crockpot recipes are great when your kitchen is in total disrepair. 🙂
1 lb. chicken breasts (shred when done cooking)
1 can chicken broth
1 jar salsa verde
1 can black beans, rinsed and drained
2 pinches red pepper flakes
1 tsp. cumin
1 tsp. chili powder
2 cups frozen corn
1 small package frozen spinach
Crushed tortilla chips
Shredded cheddar cheese
Put chicken, chicken broth, salsa verde, black beans, red pepper flakes, cumin and chili powder in CrockPot.
Cook on high for three hours. Add spinach and corn and cook for an additional hour.
Serve in bowls topped with crushed tortilla chips and cheddar cheese.
Did I change anything? I didn’t use the corn…hubby isn’t a big fan of corn in Mexican food. Also, due to time constraints, I added the spinach at the beginning of the cooking which worked out fine, but it definitely looked like overcooked spinach. I also defrosted the spinach before I put it in the Crockpot which might have been part of the problem.