Black Bean Chicken – Slow-cooker Meal
16oz jar of Salsa
2 large chicken breast
1 can pinto beans, drained
1 can black beans, drained
1 can corn, drained
1 can Rotel, undrained
Spray a large crock-pot for easy clean-up. Put the black beans, corn and half of the salsa in the bottom of the pot. Put the chicken in next (frozen is fine). Top with pinto beans, Rotel and rest of salsa. Cook on low all day or high for 3-4 hours. When chicken is cooked, remove from crock-pot and shred with two forks. Put shredded chicken back into crock-pot and mix with other ingredient thoroughly.
Serve over chopped lettuce with tomatoes, sour cream, cheese and tortilla chips. This can also be served over rice or rolled up in tortillas. Yields about 8 cups.
(I used frozen corn and I don’t like to use can beans, so I prepare my beans first and then use in the recipe.)
I also double this recipe for my family and to have left over’s for the next day’s lunch.