Monday, November 14, 2011

Oh, Yum!

Here's the thing--we moms all need a super-fast-super-yummy crockpot recipe now and again, and we get really sick of the same-o, same-o stash of recipes that we do because we don't have time to think of anything new. I was wasting some of that time that I don't have on Facebook the other day and a friend had requested some food ideas for some-sorta-something, and one of her friends suggested a version of what I made tonight (Thank you Susan's friend!) I wish I had a picture but it was so good, there isn't a scrap left to show you!  I threw it together in about ten minutes at about 7:00 this morning. It really didn't do any damage to my "I am not a morning person" psyche to have to do this, and I was so comforted by the fact that I was going home to dinner already cooked. Here it is, in its ridiculous simplicity.

8 skinned, bone-in chicken thighs
2 cans black beans
1 bag frozen corn
1 bottle salsa verde
Cook on low for 8 hours or high for 4 in crockpot. Serve over quinoa, rice, whatever you like, and sprinkle with shredded cheese.

My whole family devoured this. We served ours over quinoa, which is a healthier option than rice or flour-based couscous.

Enjoy! I hope I just made your day a little easier.


  1. This looks SO good & easy! :)

    What brand salsa did you use? The salsa verde I purchase is SPICY!!! It's good in my chicken chili recipe, but I think I'd need something a little more tame for this. :)

    Thanks! :) Ami

  2. Oh, it is yummy! I use La Victoria brand green chili verde (medium). By our standards it is not spicy at all. My son and husband add more heat to it afterward, my daughter and I like it just fine the way it is (I don't like it too hot).

  3. green chili verde is redunant, isn't it? I mean chili verde sauce.


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