Trim and cube (about 3/4 inch) 3 skinless boneless chicken breast. (about 2 to 2 1/2 lbs).
Cut your veggies and prep garlic (crushed or minced)
Add all the ingredients except the optional mesa and water. Please rinse and drain beans before adding.
Cook on low for 3-4 hours, until temperature of chicken is 165.
Thickening Option: You can combine 1/4 cup mesa flour and 1/2 cup of water. I used a Tupperware gravy mixer, but a bowl and whisk would do. Mix your masa mixture in well and cook until thickened, about 15 more minutes.
This uses a full-size crock pot. It is just a touch too big for a 3 1/2 qt. You can change around some of the ingredients to get it to fit in a smaller crock pot but remember not to fill more than 75%.
You can use chicken thighs.
The beans can be varied to your taste.
A serving size is about 1 1/2 cup.
Masa flour and corn starch are about the same, just a different texture and thickening is optional
Most crockpot recipes way overcook chicken and most recipes like this will be for 8 hours on low., way overcooked. I have 3-4 hours on low suggested but also an endpoint of 165 as the real endpoint.
Crock pots vary a lot, and the time for you could be as little as 2 hours.
Serving size is about 1 1/2 cup.
This is about a 4/10 heat level with the Rotel and jalapeno. If you don't that, cut the jalapeno and if you want used drained diced tomatoes instead.
Good refrigerated for 3-4 days and frozen for 3-4 months.
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