Crockpot Southwestern Chicken
From The Sister's Cafe
1 small bag frozen corn
1 can black beans
2 large frozen boneless skinless chicken breasts
1 16-oz jar medium salsa, not mild
shredded cheddar cheese
tortilla chips
sour cream
chopped cilantro
diced avocado
Pour bag of frozen corn in bottom of crockpot. Place frozen chicken breasts on top of corn and cover with rinsed and drained black beans, cilantro and jar of medium salsa. Cook on high for 1 hour, and then on low for 4 hours. Shred chicken part way through with forks. Serve over tortilla chips and add toppings to individual servings.
Subscribe to:
Post Comments (Atom)
No comments:
Post a Comment