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Recipe of the Month


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SLOW COOKER MEXICAN CHICKEN

 Courtesy of Patti Simpson

 
4 Boneless Chicken Breasts
1 Cup black beans
1 cup corn kernels
1 small jar of salsa
1 Tbsp cumin
1 Tbsp chilli powder
 
Place all ingredients into slow cooker on low for 8- 10 hours.
 
For a creamer version add 1/2 cup of plain Greek yogurt the last 30 minutes.
 
Serve with brown rice or quinoa.
 
ENJOY & Great for fall days!!!!


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