Recipe Review: Slow Cooker Fiesta Chicken

IMG_0517Crock-pot meals usually scream winter to me. I’m rethinking that. I enjoyed this dish in its pure form, but I’ve read it can be put on top of nachos, in a taco, or even a burrito. Enjoy!

From the Cookies and Cups website

Ingredients:

  • 2 to 2-1/2 lbs. chicken breasts, fat trimmed
  • 2 (14 oz) cans diced tomatoes, undrained (I used 1 (28oz.) can)
  • 2 (10 oz) cans corn, drained (I couldn’t find 10oz. cans, so I used 2 (15oz) cans)
  • 1 (15 oz) can black beans, drained and rinsed
  • 1 pkg taco seasoning mix

Directions:

  1. Combine all ingredients in your slow cooker.
  2. Cover and cook on high for 4-5 hours or low for 8 hours.
  3. Chicken will be very tender when ready.
  4. Shred chicken with a fork and stir to combine.
  5. Serve alone or over rice, topped with cheese and a dollop of sour cream.

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One thought on “Recipe Review: Slow Cooker Fiesta Chicken

  1. […] I have loved this cornbread since the first time I had it, years ago. Honestly, you could eat it as a dessert (I do)–it’s just that yummy! I have never doctored the recipe (which is rare for me) because you don’t need to. And I owe it all to my friend Denise–who I think owes it to her sister–thanks! Enjoy! (Oh, and it goes perfectly with the fiesta chicken…) […]

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