I came across a slow cooker recipe for Black bean and Salsa Chicken that I really really liked and have used on many occasions, but wanted to change it a little to fit our pantry a little better.
Salsa and Black bean shredded chicken
1- 14 oz can crushed tomatoes
1- 7 oz can chopped green chilies
1/2 tsp ground arbor chili
1 tsp salt
1/2 tsp pepper
1 tsp garlic
1/2 onion chopped
1- 14 oz can black beans
2 chicken breasts
Add all ingredients to crock pot and cook for 4 hours on high or 6 hours on low. Once cooking is completed, shred chicken with 2 forks. Serve over rice or in a tortilla with sour cream etc.
For this one I cooked in the crock pot but didn't have enough time for the chicken to finish cooking, so I cooked the last 20 min on the stove top... hence the pictures in a pan. Also the first picture doesn't have the beans in it because my son cannot have them. I usually take his chicken and sauce out and then add the beans for the rest of us.
Along with this, I made homemade tortillas... something I absolutely love. Most cookbooks have a regular flour tortilla, so I decided to make non corn tortillas for my little guy to have. They turned out pretty good!
Corn free Flour Tortillas
1 tbsp shortening
1/2 tsp salt
1/2 cup warm water
1/4 tsp soda
1/8 tsp guar gum
1/4 cup gluten free flour blend from America's Test Kitchen- Recipe Here
Mix shortening, salt, warm water, soda together. Mix flour and guar gum together and add to the water mixture. Mix until it forms a ball. Separate into 2 sections. Spread tapioca flour on counter an roll out into a circle. Place on hot dry skillet (about medium heat) until it starts to brown. Turn over and then ENJOY!
I noticed that the dough was super soft and would tear easily. I used a spatula to move it from the counter to the pan and it worked a lot better than picking it up with my hands.
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