Serves: 16
(approx. ½ cup per serving)
Warning: This dish
can be habit forming. Please exercise moderation while consuming. Side effects
can include: tight pants and weight gain, due to lack of sufficient will power
to resist eating too many tacos.
Ingredients
- 1-2 16oz jars of Herdez Medium salsa
- 3½ cups water
- 1 lb. chicken breasts
- 1 lb. dry pinto beans, rinsed but not soaked
- 1-2 packets chipotle taco seasoning
- 2 ounces or more cream cheese for creaminess (optional)
- Salt to taste
Instructions
- Place the pinto beans, salsa, and water in a slow cooker or Crock-pot. Stir to get the liquid in and around the beans. Place the chicken breasts on top. Cover and cook on high for 4-5 hours or low for 7-8 hours.
- After about 3 hours, remove the lid and check on the mixture. Stir to keep the beans from sticking to the bottom and add a little more water if necessary. Don't open the lid more than once or twice it adds to the cooking time.
- When the beans and chicken are cooked, gently shred the chicken with two forks. It should shred easily. Add the taco seasoning and cream cheese and let the mixture sit for another 15-30 minutes. Serve with rice, tortillas, taco shells or chips. Top with avocado, cheese, and cilantro.
Notes
If you use canned beans, omit the water and reduce the
amount of cooking time. Also, the chicken usually cooks faster than the beans.
To avoid overcooking the chicken, remove the chicken breasts when fully cooked
after 2-3 hours, and store in the fridge.
Recipe adapted
from Pinch of Yum at http://pinchofyum.com/crockpot-mexican-chicken
