Crock Pot Mexican Chicken
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
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.
Pairs Well With
I can't remember where I got this recipe, but it quickly became a family favorite. Even my 10 yo grandson loves it.