Slow Cooker Tex-Mex Chicken
Slow-cooker Tex-Mex chicken cooked with salsa, beans, corn and peppers. Serve over rice and top with cilantro, green onions, sour cream, cheese, and diced tomatoes.
Servings: 4 servings
Ingredients
Ingredients
- 4 boneless skinless chicken breasts fresh or frozen
- 2 tablespoonstaco seasoning
- 1 chopped green bell pepper
- 1 14-ouncecan corn, drained
- 1 14-ouncecan black beans, rinsed and drained
- 1 1/2 - 2 cupssalsa
- cooked rice
- chopped cilantro
- chopped green onions
- sour cream
- shredded cheese
- diced tomatoes
Instructions
Instructions
- Place the 4 boneless skinless chicken breasts (fresh or frozen) in the bottom of the slow cooker. Sprinkle evenly with 2 tablespoons taco seasoning.
- Add 1 chopped green bell pepper, 1 (14-ounce) can corn (drained), 1 (14-ounce) can black beans (rinsed and drained), and 1 ½–2 cups salsa on top of the chicken.
- Cover and cook on HIGH for 3½–4 hours, or until the chicken is cooked through.
- Carefully remove the chicken to a cutting board or plate. Shred the chicken with two forks, then return the shredded chicken to the slow cooker and stir to combine with the juices and salsa.
- Serve the shredded chicken mixture over cooked rice and top with chopped cilantro, chopped green onions, sour cream, shredded cheese, and diced tomatoes as desired.
Equipment
- Slow Cooker
- Cutting Board
- Forks