Mexican Crockpot Sweet Corn And Chicken Meal
Serving Size / Yield
- 8 bone-in chicken breast halves, with skin
- 1 C. all-purpose flour
- 1 T. vegetable oil
- 2 15 oz. cans tomato sauce
- 2 15 oz. cans whole kernel corn
- 1/2 C. onion, diced
- 2 cloves garlic, minced
- 2 T. chili powder
- 1/2 tsp. red pepper flakes, crushed
Coat the chicken in flour. Heat oil in a skillet and brown for about six minutes. Remove from the heat and set aside.
In a saucepan, combine the tomato sauce, corn, and onion and bring to a boil. Stir in chili powder, garlic, red pepper flakes, and salt. Add chicken and reduce heat to low. Simmer for an hour to allow flavors to blend and penetrate the chicken. Serve and enjoy.