MEXICAN CHICKEN WITH BLACK BEANS
- 2 cans niblets corn
- 4 chicken breasts, uncooked (You could throw in a couple more and you can chop it too)
- 2 cans black beans, drained
- 1 jar chunky salsa
- 1 cup grated sharp cheddar cheese
Lightly spray crockpot with Pam. Put corn in bottom of pot, followed by chicken, salsa, and beans. Lightly stir beans and salsa. Start on high to get chicken going, then turn to low and cook 8 hours. Add cheese just before serving.
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