Tuesday, December 2, 2008

Mexican Chicken in a Crock Pot

I LOVE this recipe. It sounds a little different, but is really good and appealing to picky eaters I think. Give it a try.

2-3 boneless skinless chicken breasts (can be frozen)
1 can black beans
1 pkg taco seasoning mix
1 can corn
1 can green chilies
1 jar salsa

1 can refried beans

Cook all ingredients except the refried beans in a crock pot on low for 4 hours. Shred chicken and add the refried beans to thicken. Stir well. Serve in flour tortillas or with tortilla chips. This makes quite a bit so is a good dish if serving lots of people or for leftovers.


Amanda said...

Thank you for continuously providing recipes for us to try out!

rachaeljanae said...

This is one of our family's favorite recipes. I leave out the green chilies. I also use a whole chicken, cut up, and remove the bones before serving. Makes for more tender chicken. I always make double and freeze the leftovers for another day.

Because it's SO easy to make in the morning, I usually make tortilla bowls to serve them in. Yummy!