Ok, this week has been hellacious for me….I have a houseful of children that have RSV including my tiny premie son who can barely breath from all the mucus.  We have now had two trips to the doctor and an emergency room visit under our belts all within the days of a St. Patrick’s Day prep, parade and party for the Girl Scout troop I lead and my first week of the 100 Days til Summer Challenge with the Rants from Mommyland folks.  So it goes without saying, this week has left completely exhausted and overwhelmed.  I did manage to pull the quickest recipe together one night out of stuff I had in the cupboard (which isn’t amounting to much…I really need to get the store!)

Crockpot Chicken with Black Beans and Corn

4 boneless, skinless chicken breasts
1 package of frozen corn
1 can of black beans
1 can of cream of chicken soup
cayenne pepper, to taste
chili powder, to taste
pepper, to taste
salt, to taste
sour cream, to taste
shredded cheese, to taste – we used our fave, Colby Jack

Pour package of corn, can of beans, cream of chicken soup and 3 soup cans full of water into the crockpot and turn to High – 6 hours. Once the soup seems to blend and the mixture starts to warm add chicken breasts (we left them whole, but the way I served them we could have sliced them up also). I then added cayenne pepper, chili powder, salt and pepper to give it a spicy southwestern taste.

6 hours later, we sliced up chicken on our plates, spooned black beans and corn on top and then added shredded cheese and a dollop of sour cream.  It was heavenly and took me about 10 minutes total to make!