Slow Cooker Mexican Chicken
Directions
- 1Dump one can of Rotel tomatoes with chilies into the slow cooker.
- 2Add frozen chicken breasts to the slow cooker and flatten them out on the bottom.
- 3Add taco seasoning to the chicken.
- 4Dump drained corn into the slow cooker.
- 5Add black beans to the slow cooker.
- 6Add another can of tomatoes with chilies on top.
- 7Add jalapeños for spice.
- 8Top with a bit more taco seasoning.
- 9Cook on high for four hours or six to eight hours on low.
- 10After about three hours of cooking, shred the chicken directly in the crock pot using a knife and fork.
- 11Put the lid back on and let it continue to cook for the remaining time.
- 12Serve the slow cooker Mexican chicken as tacos, nachos, or over brown rice.
Ingredients
- 1 can Rotel tomatoes with chilies
- frozen chicken breasts
- taco seasoning
- drained corn
- black beans
- 1 can tomatoes with chilies
- jalapeños
Equipment
slow cookerknifefork
Tips
- This meal is healthy with protein and fiber.
- Can be served in many ways: as tacos on tortillas, as nachos on chips, or over brown rice.
- Use fresh or canned ingredients based on preference.
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