Crock-Pot Mexican Chicken |
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Prep Time: 10 Minutes Cook Time: 470 Minutes |
Ready In: 480 Minutes Servings: 10 |
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This is a basic crock-pot recipe that can be used as the basis for many dishes. I use it for burritos, taco salad, quesadillas, enchiladas, and just ladled over rice. You choose the heat of your ingredients to determine the spiciness of your dish. I use mild Rotel and mild salsa, but you can definitely make it as spicy as you like! This makes enough for 4-5 meals for my family of two. Ingredients:
4 boneless skinless chicken breasts, frozen |
1 (15 ounce) can black beans |
1 (10 ounce) can rotel |
1 (4 ounce) can sliced black olives, drained |
1 (8 ounce) can corn, drained |
1 cup salsa |
1 large onion, chopped |
2 garlic cloves, minced |
1 teaspoon sea salt |
Directions:
1. Place frozen chicken breasts in crock pot.
2. Add all other ingredients.
3. Cook on high for 5-6 hours.
4. Remove chicken and shred with two forks.
5. Return chicken to crock pot, reduce to low, and cook for 1-2 hours.
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