With the weather dipping into the 40s (!) at night here in Huntington Beach, I’ve had a real hankering for some hearty, home cooked meals. (And yes, 40 degrees Fahrenheit to a California girl is like 10 degrees or colder to everyone else. ) And like everyone else, I’m a busy girl with not a lot of time to cook, and who also wants to watch her calories and carbs. So I give you one of my newest favorite recipes to satisfy all of those needs:  Pollo Lento!

The boyfriend and I just came up with that name for it, BTW.
Anyway, here’s all you need:
3-4 chicken breasts
a 24 oz jar of salsa (I personally like mine spicy, but you can use whatevs)
a can of black beans, drained
a can of corn, drained
about half an onion chopped up
plenty of crushed red pepper to keep it interesting
fresh cilantro 
Shredded cheese, or queso fresco, or cream cheese even. Pick your poison, use all, or be extra virtuous and skip the cheese all together. 

Yep, that’s it. The most important thing that you need is your trusty crockpot.
Throw this all into your crock pot in the morning while your coffee is brewing. You will be done preparing this before your coffee is done.
Set you crockpot to low or medium-low, then go to work, school, run errands, go to the beach, do whatever. Just let your crockpot do all of the work, and come home about 6-8 hours later; the smell will leave your mouth salivating. 
When you open the lid, use a fork to gently pull apart the chicken. If you want more of a creamy sauce, you can stir in some cream cheese, and this will instantly thicken the sauce and make it creamy and rich. You can also sprinkle shredded cheese (those mexican blends of 4 cheeses are my favs) on each serving, but if you add it all to the crockpot, it will become a clumpy, unsexy mess of goo. Add a few sprigs of cilantro, serve with brown rice or wheat tortillas, and you’ve got a healthy, satisfying meal with a little kick!
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