cooked-out. [crock-pot Mexican chicken]

Hope everyone had a relaxing President’s Day! I had the holiday off, so I spent the day at home doing absolutely nothing–I wouldn’t have wanted it any other way. After hosting the lamb supper club last week, a cooking-free weekend sounded quite appealing. But, since this crock-pot recipe is so simple, I didn’t mind whipping it up.

Recipe:

Olive oil

4 cloves garlic, minced

3/4 large red onion, diced

2 jalapenos, seeded and diced

Cuban-style black bean and corn salsa

6 boneless, skinless chicken breasts

1 can (28 oz.) San Marzano diced tomatoes

1 package Taco Bell seasoning

Directions:

In a small skillet, heat olive oil over medium heat. Saute garlic, onion and jalapenos until aromatic and translucent, about 5-8 minutes.

Place 6 chicken breasts in bottom of crock-pot. Pour garlic, onion and jalapeno mixture on top, then add black bean mixture, tomatoes and taco seasoning.

Cook on low for about 6 hours. Once done, remove chicken breasts and shred, then place back in crock-pot. Serve hot alongside rice, if desired.