Juicy chicken breast cooked on low in the crockpot. Add in southwestern ingredients like black beans and corn for an easy weeknight dinner.
Somewhere in one of the Facebook groups I belong to, I met a woman who has monthly crockpot menus. Unfortunately, I don’t remember what group I came across her name, but she was nice enough to share her crockpot itinerary with me last February. There was 18 different crockpot meals and a shopping list. This thing was impressive!
Cilantro chicken is the first of the recipes I’ve tried from the list. There is no reference, I have no idea if it’s her recipes or from a cookbook. So, mysterious lady, if you ever come across my blog, thank you!
- 2 large chicken breasts
- 2 tbsps lime juice
- 1 bunch fresh cilantro, chopped
- 1 ear of corn, cooked (or use one 16 oz bag frozen corn)
- 2 cloves garlic, minced
- 1 can black beans, drained and rinsed
- 1 tsp cumin
- Add all ingredients to the crockpot and cook on low for 8 hours.