Feast chicken is a great combination of Mexican flavors with chicken, black beans, and corn. Make burritos, a taste Mexican bowl, or use it on nachos, salads, or rice. Only a few minutes of active work will get you a dinner to remember.
Drain and rinse a 15 oz can of black beans. Half a can is enough but I like a lot of beans and use the full can.
To a smaller crock pot, add the black beans, 1 cup frozen corn, 1 cup salsa, 1 tablespoon chili powder, 1/2 teaspoon of cumin, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/2 teaspoon pepper, and 1 teaspoon salt. Mix well.
Add the chicken into the mixture and spoon some on top. Cook on low for 3-4 hours until the chicken is tender and 165°.
Remove the chicken breasts and shred. Place back in the pot and add 1/2 cup sour cream or cream cheese. and finish cooking another 30 minutes.
Serve as you wish, usually as nachos.
This fits nicely in a 3-quart crock pot. You can use a bigger crock pot of you want. A double recipe needs 6 quarts or bigger.
I like black beans and suggest a whole can rinse and drained. But half a can is fine.
Cook until the chicken is 165° or a bit more. It will shred well at that point. The exact time will vary some by the thickness and size of the chicken alone with your crock pot.
You can use skinless boneless chicken thighs but cook to 175° - 180°.
You can also use pre-cooked shredded chicken. You will need 3-4 cups. Add it at the start of cooking. Cook for 2 hours then add the dairy product and cook the final 30 minutes.
The seasoning is still relatively mild. You can adjust it to your taste.
I have never been a fan of cream cheese in recipes like this but it is common. Use either sour cream or cream cheese.
Good refrigerated for 3-4 days and frozen for 3-4 months.
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