Chicken Azteca

This one is particularly great because we almost always have all ingredients on hand. The kids like it as much as the adults. As long as you think in advance for the crockpot, it's quick, easy, and relatively healthy and hearty.

3 - 4 Chicken breasts

1/2 C chicken broth

1 C Salsa

3 cans rinsed and drained black beans

minced garlic to taste

1 tsp cumin

6 - 7 hours on low in crockpot

Shred, salt and pepper to taste.
Serve over cornbread and top with cheddar or Colby jack cheese

The recipe can be a little bland when you use all chicken and all beans and mild salsa like I do, and it makes a lot. I discovered last time I made it for our family, that it tasted even better when I used 3 chicken breasts and only two cans of beans. The flavor of the salsa and seasonings were able to come through more. I also added some chili powder.

It freezes okay (I sometimes freeze half when I do the full chicken and beans amount), It's not pretty when you reheat because it's mush, but it still tastes great, and it's nice to make two meals at once.