Happy Monday! We’re off school and making the best of this arctic blast of weather!! I am linking up with Lindsay and the Hello Monday girls today!
Today I’m sharing what’s in my crockpot. It’s a tried and true favorite!! We call it “Mexican Guts” because it can be the filling for any Tex-mex food you’d like – tacos, enchiladas, burritos, taquitos, a salad, quesadilla (if you add some cheese), etc.
I came up with this recipe in 2012 when my New Years resolution was to use my crockpot once a week. Here’s what I learned that year, I don’t like crockpot meals that you leave in the crockpot all day long. I leave for work by 7 and 10 hours on the crockpot is too long for me, unless it’s just meat for shredding. So I mostly like to use my crockpot on days off from school, like today.
Here’s the recipe:
Chicken breasts (at least 3 big ones)
1 or 2 cans of black beans, drained and rinse
1 or 2 Cans or steam fresh bags of corn (I like Birds Eye Super Sweet Corn)
1 can of enchilada sauce
1 jar of chunky salsa
Dump all ingredients into the crockpot and cook on low until chicken is easily shredded (6.5-7 hours). Shred chicken and return to the crockpot. Serve when your hungry in a taco shell, burrito, etc.
Trust me, it’s delicious!! This recipe gets 5⭐️s from almost everyone who tries it!!
Update: the finished product