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Wednesday, December 1, 2010

Southwest Chicken - Super Easy!

(from Taste of Home cookbook)

1 can whole kernel corn, drained
1 can black beans, rinsed and drained
1 jar (16 oz) mild salsa
4 boneless skinless chicken breasts

In slow cooker, layer three-fourths each of the corn and beans and half the salsa. Arrange the chicken over salsa; top with remaining corn, beans and salsa. Cover and cook on low for 4-6 hours or until the chicken is tender.

Shred chicken with two forks and return to slow cooker; heat through.

Serve over rice or wrapped in flour tortillas, topped with cheese, sour cream and diced onions and peppers if desired.

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