Works for Me Wednesday - Mexican Crock Pot Chicken

I'm baaaaaaack!

Did you miss me?

What?! You didn't know I was gone? No? You can thank Blogger in draft for post scheduling!

Yep! We spent a glorious seven days on the West End of Galveston Island - the less populated area of the island. We had perfect beach weather every day. We enjoyed sitting on the beach, splashing in the waves, building sandcastles, horseback riding (right on the beach!) and fishing - surf fishing, fishing in the bay, fishing in the gulf, fishing in the canal, fishing from the piers. Did I mention the seafood? Oh, the wonderful seafood at Gaido's, our favorite restaurant! I'll be posting pictures of our adventures very soon.

Other than Gaido's, we ate all of our meals at home. I worked hard before our vacation to create menus for simple meals. Meals that we would all enjoy eating and that would also allow me to spend as little time in the kitchen as possible. Don't get me wrong. I love to cook but that's not what I want to do when there's sun, sand and saltwater right outside my door!

In honor of "Works for Me Wednesday" and due to my lack of creativity at the moment (I'm still on island time!), I'd like to share one of the meals I made. This is a recipe the Queen Mum made for us during our visit to Ohio this past June. (Thanks, Mum!) It's one of those "throw-it-in-the-crock-pot-and-leave-it-all-day" meals. I'm sure the recipe has a real name, but I just call it "Mexican Crock Pot Chicken."

• 4 boneless, skinless chicken breasts (I used frozen and didn't even defrost them!)
• 1 package frozen corn (no need to defrost)
• 1 can black beans (rinsed and drained)
• 1 jar of salsa (use your favorite brand)

Place the chicken in the crock pot. Add the corn and black beans. Pour salsa over the top. Cover and cook on low for 8 hours. Serve over rice (instant if you're really lazy like I was!) and garnish with grated cheese, sour cream and chopped cilantro. This recipe can be doubled, if needed.

Works for me!