I was dubious about how this was going to taste, partially because it was the first thing I’d cooked in the crockpot in a loooong time that wasn’t soupy or stewy. It had so little liquid at the end, I figured something must be wrong with it. But it smelled amazing – if you are one of those people who thinks cilantro tastes like soap, this is not the recipe for you!
It wasn’t as limey as expected, so we did end up putting some extra lime juice on it. Next time I make it, I will definitely increase the amount of lime. What was really cool about this, though, was that we ended up eating it 3 different ways.
Day one: served over rice for 4 adults
Day two: mixed with leftover rice and made into burritos for 2 adults
Day three: mixed with leftover rice and leftover burrito fixings but no tortillas, just re-heated for lunch for 2 adults.
As I’ve mentioned before, I generally dislike beans intensely, but it turns out that black beans in the crockpot, I can eat without gagging. Progress! We really enjoyed this recipe and I’m planning to cook up bag #2 for dinner guests this Friday (spoiler alert if E is reading this!)
Cilantro Lime Chicken with Corn and Black Beans:
-2 chicken breasts
-1 bunch of fresh cilnatro, chopped
-0.5 red onion, chopped
-1 can of black beans, drained & rinsed
-2 cups of frozen corn
-2 tsp minced garlic
-2 tblsps lime juice ((personally, will be adding more next time))
-1 tsp cumin
Place all ingredients in freezer bag. Freeze flat.
Thaw, dump in crockpot.
Cook LOW 8 hours or HIGH 4 hours.