This reader submitted recipe comes to us from Penny Watcher who blogs at SlightlySquirrelly.com
Crock-Pot Chicken and Black Beans
3 Pounds Boneless, Skinless Chicken Breasts, Whole
2 10-Ounce Cans of Tomatoes and Green Chilies (e.g. Rotel)
2 15-Ounce Cans Black Beans, Drained
1 15-Ounce Can Whole Kernel Corn, Drained
- Put chicken in crock-pot.
- Add canned items on top.
- Cook on high approximately 6 hours or until chicken is tender. Shred chicken.
- Serving suggestions: soft tacos, nachos, or burritos
This meal cooks up fine from either fresh or frozen chicken breasts. If using frozen chicken, cook an additional 2 hours.