How would I make this recipe NOT in the crockpot

I'm a terrible cook, can just about fry an egg type.
How would I do this in a pan or in the oven for dinner tonight?

4-5 boneless, skinless chicken breasts
1 can corn, drained
1 can black beans, drained and rinsed
3 cups mango salsa
Cumin to taste (1/2 to 1 tsp.)
Lemon Pepper to taste (1/2 to 1 tsp.)

Put chicken breasts in crock pot. Mix all other ingredients in a separate bowl. Pour over chicken breasts and cook on high for 4-6 hours. Shred chicken with two forks in the crock pot and serve over rice.

I know i'm a cooking idiot.

Message edited 2/21/2012 3:33:14 PM.

Re: How would I make this recipe NOT in the crockpot

Do you want to have shredded chicken? If so, do you have a dutch oven?

If not, I would cut the chicken in small pieces, brown in a deep pan, then all the other ingredients and let is simmer a while, atleast 30 minutes or so.

Re: How would I make this recipe NOT in the crockpot

Re: How would I make this recipe NOT in the crockpot

If you have a dutch oven, just dump everything in there and put the lid on. Stick in a preheated 300-350 degree oven and cook. The lower the temperature you use, the longer it will cook. If you want it to shred like prepared in the slower cooker, I would use 275 or 300 for probably an hour or 2? You can use a meat thermometer or just make sure the juices all run clear.

Re: How would I make this recipe NOT in the crockpot

To make this quicker, I would do the following:

4-5 boneless, skinless chicken breasts
1 can corn, drained
1 can black beans, drained and rinsed
3 cups mango salsa
Cumin to taste (1/2 to 1 tsp.)
Lemon Pepper to taste (1/2 to 1 tsp.)


1. Poach (simmer) chicken breasts in Chicken Stock (I would add an quartered onion, 2 celery stalks, 2 carrots) until cooked through. Maybe 20 minutes
2. Drain stock & shred chicken in pot
3. Mix corn,black beans & salsa. Add to chicken and stir
4. Simmer 20 minutes to meld flavors.
5. Season with Cumin/Lemon Pepper to taste midway.