Pinch of Yum’s Crockpot Mexican Chicken

Summer time for me usually means I am staying out of the kitchen as much as possible. I hate being hot while I cook & when it pushing 90 like it is this week in SoCal, the last thing I want to do is turn on the oven or the grill.

When we moved in May, we moved into a big apartment, with a small kitchen, so I am still trying to figure out my flow in the new place with a different stove & oven. Our meals have been leaning toward taking advantage of the food truck at the apartment & grilling as much as possible.

DSC00617

But this crock pot recipe from Pinch of Yum is one of the best recipes I have tried in a long time. Best part, it’s like she knows me! She gave options on how to modify the recipe to your liking, & anyone who knows me knows it’s hard for me to follow a recipe so it was perfect. Instead of using dry beans, I used canned. I added a cup of frozen corn, & used a little less salsa than suggested. It came out amazing. Here is the recipe on Pinch of Yum & below is how I made it.

Signature DSC00621 1 can pinto beans
1 cup frozen corn
½ cup water
½ jar of salsa
1 lb chicken breast
Salt and pepper to taste
½ cup Monterey Jack cheese

1. Add beans, corn, water and salsa into crock pot. Top with chicken breast and salt and pepper to taste. Cover and cook on low for 7-8 hours.
2. A half hour before serving shred chicken breasts and top with cheese. Cover and let sit for another half hour.
3. Drain well as excess water will be at the bottom of the crock. Serve in tortilla as a burrito.

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