Black Bean Chicken Salsa

Black Bean Chicken Salsa

So good, and so easy.

Ingredients:
Boneless chicken breasts 4 small or 2 large (frozen)
1 can black beans (drained and rinsed)
1 can corn (drained and rinsed)
1 Cup salsa
1 tsp cumin
Salt and pepper to taste

Directions:
Put all ingredients in crock pot and cook on low for 5-6 hours. (Put chicken in frozen, if thawed it will have a shorter cooking time.)


Serve over rice top with Cheese. I prefer to eat mine by scooping it with tortilla chips, my husband puts his on a tortilla and eats like a taco. For the rice recipe  I used click here.

Notes: I also like to make a little extra and freeze for a easy meal down the road.

Sweet and Sour Chicken

What we need:
2 teaspoon garlic salt
1 teaspoon black pepper
1 beaten egg
4 to six tablespoons cornstarch or flour
1 1/2 cups sugar
1 cup vinegar
1 cup chicken Broth
7 tablespoons ketchup
2 tablespoon soy sauce
7 to 8 boneless, skinless chicken breasts
Directions:
Sprinkle chicken with garlic salt & pepper. Let stand for 5-10 minutes. Preheat oven to 325 degrees.
Dip chicken in beaten egg, then in cornstarch or flour. (cornstarch makes chicken crispier). Place in baking dish.
Sauce: Mix sugar, vinegar, chicken stock, katchup, 3 TBSP corn starch, and soy sauce in medium bowl.
Layer raw chicken breasts in glass dish (9×13). Mix all sauce ingredients in bowl, with wire whisk. Pour directly over chicken breasts.

Bake uncovered at 325 for about 1 1/2 hours, or until sauce is thick and dark in color.

Notes: I did mine in the crock-pot on low for 5-6 hours. I also served it over white rice. YUMMY!
If you use cornstarch it becomes gluten-free.
Remember when cooking gluten-free, to always check the lables, each brand makes their product differently.

Recipe & Picture: Get off your butt and bake

Crock Pot Hawaiian BBQ Chicken

What we need:
4-6 Boneless Chicken Breasts (mine were still frozen!)
1 Bottle Archer Farms Hawaiian Style Barbecue Sauce (from Target)
1 20 oz. can Pineapple Chunks, drained

Directions:
Place frozen chicken breasts in the crock pot and cover with sauce.  Empty can of drained pineapple chunks on top.  Cook on High for 2-3 hours or Low for 4-6 hours.  Shred chicken with two forks while still in the crock pot so the chicken will be well coated with sauce.  Serve over rice.

Notes: next time I will put the pineapple juice in the crockpot and keep the chunks out till time to serve. I didn't care for the pineapple soaking in the BBQ sauce.

Recipe: Six Sisters Stuff

CrockPot Rotisserie-Style Chicken Recipe

CrockPot Rotisserie-Style Chicken Recipe

What we need: 1 whole chicken, skinned (4-5 pounds), 2 tsp kosher salt, 1 tsp paprika, 1 tsp onion powder, 1/2 tsp dried thyme, 1 tsp Italian seasoning, 1/2 tsp cayenne pepper, 1/2 tsp black pepper, 4 whole garlic cloves (optional), and 1 yellow onion, quartered (optional)

Directions: Skin the chicken and get rid of the neck and other stuff from the cavity. In a bowl, combine all of dried spices. Rub the spice mixture all over the bird, inside and out. Plop the bird breast-side down into the crockpot.
If desired, shove 4 whole garlic cloves and a quartered onion inside the bird.
Do not add water.
Cover and cook on high for 4-5 hours, or on low for 8. The meat is done when it is fully cooked and has reached desired tenderness. The longer you cook it, the more tender the meat.

Notes: Remember when cooking gluten-free, to always check the lables, each brand makes their product differently.

Recipe: A Year of Slow Cooking

Picture: A Year of Slow Cooking