Search This Blog

Wednesday, January 29, 2014

Crock Pot Mexican Chicken


Ingredients

3 boneless skinless chicken breasts, frozen
20 oz. diced tomatoes w/green chiles
15 oz. black beans, rinsed and drained
15.25 oz. whole kernel corn, drained
1/2 tsp. salt
1 tsp. black pepper
1 tsp. ground cumin
3 garlic cloves, minced

Directions

Place the chicken breasts in the slow cooker.
Add remaining ingredients and mix up a bit.
Cover and cook on low 6-8 hours, or high 3-4 hours.
Serve over rice with fresh squeezed lime, shredded cheese, a dollop of sour cream.


(Directions with Photos)

Place the chicken breasts in the slow cooker.


Add remaining ingredients...


...including the seasonings and garlic.


 Mix it up a bit.


Cover and cook on low 6-8 hours, or high 3-4 hours.

*We were both at work all day, so ours was actually on low for about 10 hours. Although it looks very done, it tasted delicious. :)


Serve over rice with fresh squeezed lime, shredded cheese, a dollop of sour cream.





No comments:

Post a Comment

Check these out!