Add your favorite toppings to this one pot meal.
What does a mother of three children, age 5 and under, do for dinner every night?
She pulls out the crock pot, of course.
Conyers resident Khrystle Wagner has her hands full with three kids and doesn't have a lot of time to spend in the kitchen.
Crock-Pot fiesta, this week's featured recipe, was one of those dishes that just kind of happened. Khrystle needed to have a dish that she could throw in the Crock-Pot and not worry about until it was time to eat.
So she started with some chicken, taco seasoning, corn and black beans and she went from there.
Khrystle has some picky eaters in her family, including her biggest kid, husband Nathan, but she didn't hear any complaints from any of them after eating this dish.
Her final product became a great Mexican dish that easily made enough food for several meals and one that could be eaten several different ways. In Khrystle's case, she cooked whole grain brown rice on the side and then later added it the pot along with a can of Rotel (diced tomatoes) for some extra flavor.
She served it with some flour burritos and taco shells, cheese, sour cream and shredded lettuce. She said you can add or take away items from this dish to suit your family's tastes. If your family doesn't like brown rice, cook Mexican rice. If your family doesn't like taco shells, use the spinach shells.
Khrystle said she'd rather eat than cook, but I think this busy mom has a lot of cooking tricks up her sleeve. Her mom taught her how to cook and she treasures those memories of spending time with her mom in the kitchen.
Khrystle lost her mom to an extended illness a couple of years ago and there is one thing she regrets that she never mastered -- her mom's recipe for biscuits. Her mom would encourage her to try, but as Khrystle puts it, "I didn't want to eat Khrystle's practice biscuits, not when I could eat my mama's delicious biscuits."
She laughed and then said, "We eat Pillsbury's frozen biscuits now."
But I know her mama would be proud of her either way.
Start to finish: 3 hours, 15 minutes
1 pound of raw chicken breast
One can of corn, drained
One can of black beans, drained
One can of Rotel (diced tomatoes), original, not drained
Two packets taco seasoning
Put all of the ingredients, except the chicken in the Croc-Pot.
Stir thoroughly and then add the chicken.
Cook on low for 6 hours or on high for 3 hours, making sure the chicken is cooked all the way through.
Remove chicken to shred and then mix the shredded chicken back in.
Tip: If you choose to add rice to the dish, cook the rice according to the package first and then add it to the Crock-Pot.