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Prep Time: 10 Minutes Cook Time: 360 Minutes |
Ready In: 370 Minutes Servings: 4 |
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From the cookbook Fix-It and Forget-It Recipes for Entertaining by Phyllis Pellman Good & Dawn J. Ranck, contributed by Sue Graber, Eureka IL. Very easy, very tasty! I used chicken breast fillets, which remained whole, and were very moist and tender. I served it without rice in a big soup bowl with hot, buttered tortillas on the side. Ingredients:
4 boneless skinless chicken breast halves |
1 (15 ounce) can black beans, drained |
1 (12 ounce) jar roasted red peppers, undrained |
1 (14 1/2 ounce) can mexican-style stewed tomatoes, undrained |
1 large onion, chopped |
1/2 teaspoon salt |
pepper |
hot cooked rice |
Directions:
1. Place chicken in slow cooker.
2. Combine beans, red peppers, stewed tomatoes, onion, salt, and pepper. Pour over chicken.
3. Cover, Cook on low 4-6 hours or until chicken is no longer pink.
4. Serve over rice.
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