Side Pannel
Crockpot Mexican Chicken.
Crockpot Mexican Chicken.
- Recipe Submitted by Cornbread on 11/24/2014
Category: Vegetables, Dinner Party, Chicken, Mexican, Crockpot
Ingredients List
- 1 (10 oz.) can diced tomatoes with mild green chilies (like Rotel)
- 1 (15 oz.) can pinto beans or black beans, drained and rinsed
- 1 (14 oz.) can corn, drained
- 1/2 c. onion, diced
- 1/4 c. fresh cilantro, chopped
- 1 c. chicken broth
- 2 cloves garlic, peeled and minced
- 1 tsp. garlic powder
- 1 tsp. onion powder
- 1 tsp. cumin
- 1/4 tsp. cayenne pepper (to taste)
- 2 lb. chicken breast
- salt and pepper to taste
Directions
1. Combine tomatoes, beans, corn, onion, cilantro, broth, garlic, garlic powder, onion powder, cumin, cayenne pepper, and salt in a crockpot.
2. Place chicken breasts on top of bean mixture.
3. Cook on low for 8-10 hours or on high for 4-5 hours.
4. About half an hour or so before serving, remove chicken and shred. Return chicken to slow cooker, and continue to cook for 30 minutes.
2. Place chicken breasts on top of bean mixture.
3. Cook on low for 8-10 hours or on high for 4-5 hours.
4. About half an hour or so before serving, remove chicken and shred. Return chicken to slow cooker, and continue to cook for 30 minutes.
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