Put in crockpot in the morning:
2-3 frozen chicken breasts or 8-10 chicken tenderloins
1 jar green salsa
Cook on low setting until chicken is cooked through.
If I put this on low for two hours (with the small tenderloins) it’s done in mine, but every crock pot cooks a little differently.
Shred the chicken with two forks.
2-3 cans white kidney beans (un-drained)
1 c. whole kernel corn
1 tsp. cumin
Leave in crock pot until warmed through.
Serve with shredded cheese, sour cream and tortilla strips if desired.
I think I’ll make one of these for tonight…
On another food note, a very kind blog reader sent me these when she found out I was going off gluten:
I had some on our January birthdays when I could eat sugar and they are really good! I’m pretty impressed that this family has created “Jude’s Foods” to help their son who has some diet restrictions.