Ingredients:
·1 can (apx. 14 oz) chicken broth
·1 can diced tomatoes with green chilies
·1 can black beans, drained and rinsed
·8 oz frozen corn
·3 green onions, sliced
·1 tsp each of cumin, dried cilantro, garlic powder, onion powder
·¾ tsp cayenne pepper
·Salt, to taste
·2 large chicken breasts, thawed
Directions:
Combine all ingredients from chicken broth to salt in crockpot. Salt chicken breasts, lay on top of mixture and cook on low for 7 hours (or high for 4 hours). Remove chicken breasts and shred. Return shredded chicken to crockpot, stir to combine, taste and adjust seasonings.
Serve over rice, tortilla chips, or in tortillas. Top with more green onions, sour cream, cheese, and fresh cilantro.
I've also shared this recipe on: Seasonal Sundays, This Week's Craving
5 comments:
That looks fantastic! I will definitely have to give that a try, love that it is made in the slow cooker.
So glad you liked the dish - it's a crowd pleaser! :D
I've been making a lot of Mexican-esque food in my slow cooker lately as it turns out very well! I might have to give this a try as it looks super tasty! :)
Just added this to our menu for the week.
The photo of this one is very good. Are you using a light box?
Jamie - Thanks, this is one of our new favorites! I'm not using a light box, I just lucked out and had a nice day with good natural light.
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