Mexican Night!

 On crazy busy nights I love to use my crockpot because then we can still eat a good, healthy meal plus make it to our kid events.  It's such a great feeling knowing dinner is already ready!  And who doesn't love a good Mexican night?  Tonight we tried this new recipe for Slow Cooker Green Salsa Chicken and it was a winner!  I'll be sharing this recipe below along with one of my family's other favorite crockpot Mexican night dinners.  Enjoy! 

Crockpot Green Salsa Chicken

Ingredients

• 1 1/2 pounds chicken thighs, boneless, skinless

• 1 tablespoon oregano

• 1 teaspoon cumin

• 1/2 teaspoon salt

• 1/2 teaspoon pepper

• 1 15 ounce can pinto beans, drained and rinsed (we used 1/2 can black beans)

• 1 1/2 cups frozen corn

• 1 12 ounce jar tomatillo salsa,  (I like Trader Joe's brand) or other salsa verde, or about 1 1/3 cups homemade

For Serving

• brown rice

• Monterey Jack cheese, grated

• avocado, sliced

• sour cream

• cilantro

• jalapeño, diced (if you like spice!)

Instructions

1. Place the chicken in the bottom of the slow cooker. Sprinkle the oregano, cumin, salt and pepper on top. Pour in the beans, corn and salsa and cook on high for 3 to 4 hours or low for 6 hours. 
2. Spoon over brown rice and top with cheese, avocado, sour cream, cilantro and diced jalapenos.

*Recipe from "100 Days of Real Food"

And here's the recipe for our other Mexican favorite!  

Crockpot Chicken Burrito Bowl

Ingredients
● 1 pound boneless, skinless chicken breasts about 2 large breasts
● 2 tablespoons of olive oil
● 3 teaspoons of onion powder
● 2 teaspoons of garlic powder
● 3 teaspoons of chili powder
● 2 teaspoons of cumin
● 1 teaspoon of kosher salt and freshly ground pepper to taste
● 3 cups of low­sodium chicken broth
● 1 15 oz can of diced tomatoes, drained
● 1 14 oz can of black beans, drained and rinsed
● 2 3/4 cups of instant whole grain brown rice
● 1⁄2 cup shredded colby jack cheese (optional)
Directions
1. Place chicken breasts in slow cooker.
2. Pour chicken broth over chicken breasts and stir in canned tomatoes,
olive oil, onion powder, garlic powder, chili powder, cumin, salt and
pepper.
3. Cook on low for about 4 hours.
4. Remove chicken breasts from slow cooker.
5. Turn slow cooker to high and stir in instant rice and black beans.
6. Let cook 30­-45 minutes on high, or until rice is tender.
7. Add chicken back in, cook for 20 minutes on high, or until chicken is
warm.
8. Serve with fresh diced tomatoes, sour cream, green onions, avocados or guacamole, top with cheese.