I dug through the deep freeze and came up with a bag of chipotle veggies and chicken breasts. Mixed together with a few other ingredients and tossed into a crock pot...yummo!!
Ingredients
1 bag (at least 4 servings) of frozen chipotle vegetables (fire-roasted corn, peppers, beans, and onions) or any Mexican-style vegetables
1 Tablespoon minced garlic
1 can diced tomatoes, do not drain
4 skinless, boneless chicken breasts, thawed and trimmed of all fat
chili powder
non-stick cooking spray
1 12 oz. can tomato paste
4 servings of cooked rice
crushed tortilla chips, sour cream, and shredded sharp cheddar cheese, for garnish
Spray crock pot with non-stick cooking spray. Mix chipotle vegetables, tomatoes, and garlic in crock pot. Take the empty can from the diced tomatoes, fill it with water, and dump this into the vegetable mixture and stir. Arrange the chicken on top of the vegetable mixture. Sprinkle the chicken breasts with chili powder. Cook on low 7-8 hours. Half an hour before serving, mix in the tomato paste.
To serve, place cooked rice on a plate or in a large bowl. Top with one chicken breast, the vegetable mixture, shredded cheddar, crushed tortilla chips, and a dollop of sour cream.
