Recipe Review: Slow Cooker Fiesta Chicken

Crock-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.