Project Shannon: Recipe: Crock Pot Ole' Chicken

Happy Tuesday friends! Did you have a good long weekend? I don't know about you, but having that extra day to relax is so cathartic for our family. It really mends the soul and heals all stress. We kept referring to Sunday as "Saturday", just to have some fun. (Plus, we're total nerds and found it amusing.)

Over the weekend, I broke out my crock pot for the first time in ages. Which is great, because I love myself a good crock pot meal - it's sooo?easy to whip up a tasty dinner. But it also felt like a sure sign that summer was officially coming to a close. Nothing says fall and "hunker down" like breaking out the slow cooker.

Hubby said this meal was "company worthy", which I consider to be a huge complement, and a sure sign that I should make it again. That said, maybe I'm old fashioned, but I have such a hard time leaning on the slow cooker for company-worthy dinner. Seems like the lazy way out. (Or am I just that much of a type-A over-achiever and I shouldn't be ashamed?) Either way, this was good.

Crock Pot Ole' Chicken

Ingredients

• 1?zucchini, chopped
• 1 medium onion, diced
• 1 jar salsa
• 1 can black beans, drained and well rinsed
• 1 package chicken breasts
• 3/4 cup chicken broth (you could use vegetable broth, too)
• 3-4 heaping tablespoons Cajun seasoning, or to taste (you could also use taco seasoning, but I like Cajun because it's typically lower in sodium than those taco-flavored packets)
• 1 16-oz container low-fat sour cream
• Long-grain white rice, prepared according to package directions

Directions

In your slower cooker, place chopped zucchini, diced onion, salsa and black beans. Mix together so well distributed and covering the bottom. Place cleaned chicken on top of vegetable mixture.

In a small bowl, mix together broth and Cajun seasoning. Pour over chicken. Cook on high for 4 hours, or low for 6 hours. Just before serving, mix in container of sour cream. Serve chicken on top of freshly prepared rice - add sauce from slow cooker liberally ('cause it's so good!).

*Note: you could easily add/substitute a green or red pepper, frozen corn, a can of diced tomatoes, or a jalapeno for this dish. I used what I had in my fridge and pantry - but this is a super easy meal to use up what you have lying around. This would also taste yummy by serving the meal topped with a ripe avocado.

Source: http://projectshannon.blogspot.com/2012/09/recipe-crock-pot-ole-chicken.html

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