29 May 2010

Southwestern Chicken

6 chicken breasts, boneless and skinless
1 large bag frozen corn
3 cans black beans, drained and rinsed
1-16ounce jar medium salsa

Shredded cheese (cheddar, or fiesta/Mexican blend pre-shredded)
Diced avocado
Diced tomatoes
Sour cream
Hot sauce (Louisiana Hot Sauce is my favorite!)

*you will also need tortilla chips*

In a slow cooker, layer first the corn, chicken, black beans and then salsa. Cook on high for 4-6 hours or on low for 8-10 hours. When it's finished cooking, shred chicken with a fork and stir everything together. Serve on top of tortilla chips and top with favorite toppings. So yummy!!

*This recipe is also really easy to cut in half -- the one above makes a ton!*

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