CROCK POT MEXICAN CHICKEN

 

  • Cooking Time: 300
  • Servings:
  • Preparation Time:

Ingredients

  • 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

Directions

  • 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.

Notes

I can't remember where I got this recipe, but it quickly became a family favorite. Even my 10 yo grandson loves it.

Categories: Crock-pot  Diabetic  Main Dish  Poultry 

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