CROCK POT MEXICAN CHICKEN
- Cooking Time: 300
- 6 boneless, skinless breast (can start with frozen)
- 1 cup chicken broth
- 1/4 cup taco seasoning
- 1 4oz can diced green chilies
- 1 can black beans (drain & rinse)
- 1 14-1/2 oz can Mexi-corn
- White rice
- Shredded Mexican cheese
Mix all but chicken in crock pot.
Submerge frozen chicken breast.
Cook on high 5 hours.
Remove chicken and use 2 forks to shred.
Put chicken back in crock pot, stir, and turn off heat.
Serve over white rice and top with cheese.
We also add shredded Mexican cheese to top.