Crock Pot Chicken and Beans

Crock Pot Chicken and Beans
Diane Peterson, 09/07


6 or 7 Chicken breasts
16 oz. Jar salsa (black bean and corn is good)
2 Cans black beans
2-3 Cans corn
4 oz. Green chilies
3 TBLS. Taco seasoning
1 tsp. Cumin

If you have some garlic, add that for flavor, and any other good spices. Today I added some lime pepper and garlic pepper, but you don’t have to add anything extra if you don’t have any on hand.

Put this all in a crock pot early in the morning and by dinner time, you will have one delicious meal! The chicken needs to be shredded so after it has cooked most of the day, take it out, shred it and then put it back in and stir everything altogether.

Serve it with chips, cheese, sour cream, lettuce, anything you like. It’s honestly so fast and simple, but definitely scrumptious!!

You’ll definitely have leftovers, so freeze it, and one day pull it out and serve it with some cheese rolled up in a tortilla. Yummy!
Can’t lose with this one! Promise.

One other great way to serve the leftovers is to roll it up in tortillas, put in pan, pour enchilada sauce mixed with some sour cream (YUM) over, sprinkle with cheese and bake till hot. Good…