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Mixed Prints Life

Slow Cooker Mexican Chicken

July 25, 2012

In my quest to beat the heat AND somehow have something on the dinner table each night, I have been attempting to utilize my slow cooker whenever I can. Last night, I whipped up a relatively healthy recipe that had great flavors without a bunch of work.
Ingredients


3 boneless, skinless chicken breasts
1/2 jar of taco sauce (I used Taco Bell)
1 can fire-roasted tomatoes
1 can of black beans
1/4 of an onion, diced
2 dashes of cumin (not pictured)
1 c. frozen corn (not pictured)
Shredded cheese of choice & quantity
Brown rice, optional
Green onions, optional

1. Layer chicken breasts in bottom of crockpot (mine were large so I butterflied them).

2. Pour beans, 1/2 jar of sauce, onion, and can of tomatoes over the top.

3. Cook on low until chicken is done. (Mine cooks ridiculously fast – even on low).

4. Remove chicken and shred or dice. Add chicken back in.

5. Serve over brown rice and top with cheese and green onions.


Enjoy!




Filed Under: dinner, Pinterest, Pinterest Dinner Challenge, recipes 2 Comments

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Comments

  1. Megan Wynn Volnoff says

    July 25, 2012 at 4:46 pm

    Pinned it and can’t wait to try it 🙂

    Reply
  2. Mommy of 3 says

    July 25, 2012 at 7:22 pm

    That really sounds yummy! I too have been using my crock pot and I love it. I made a layered enchilada bake 🙂

    Reply

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Dancer (not professionally), drinker (of coffee), diva (#SELFIEsteem) aka Hella Basic, doer (of the things. maybe)
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