2 chicken boneless skinless chicken breasts
2 cans of Ro-Tel (I like lime and cilantro)
2 cans of black beans rinsed and drained
1 can of kidney beans rinsed and drained
1 can of corn
1 onion chopped
2 cans of low sodium chicken broth
1-2 cups of water
2-3 taco seasoning packets
Add tortilla strips
Sour cream
Shredded cheddar or Mexican blend cheese as desired
Put chopped onion, beans, ro-tel, corn, water and spices in crockpot and stir to mix. Put chicken breasts on top of mixture and make sure they are partly submerged in liquid. Cook on high 6-7 hours or low 8-9 hours. Before serving remove chicken breasts and shred. Return chicken to crockpot!
Laurie D
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| St. Mark Winning Chefs 2015 |
2 cans of Ro-Tel (I like lime and cilantro)
2 cans of black beans rinsed and drained
1 can of kidney beans rinsed and drained
1 can of corn
1 onion chopped
2 cans of low sodium chicken broth
1-2 cups of water
2-3 taco seasoning packets
Add tortilla strips
Sour cream
Shredded cheddar or Mexican blend cheese as desired
Put chopped onion, beans, ro-tel, corn, water and spices in crockpot and stir to mix. Put chicken breasts on top of mixture and make sure they are partly submerged in liquid. Cook on high 6-7 hours or low 8-9 hours. Before serving remove chicken breasts and shred. Return chicken to crockpot!
Laurie D
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