Last week, my mom introduced me to an amazing slow cooker recipe. But I didn’t have a slow cooker. Luckily, my mom has two (who knows why), so she gave me her extra. I tweaked her recipe to my liking and it was delicious. She will not be getting her slow cooker back.
Here is what you need:
2 or 3 boneless, skinless chicken breasts
1 jar of mild/medium salsa
1 can of corn, drained
1 can of black beans
1 can of diced tomatoes
Cut the excess fat off the chicken. Place the chicken breasts at the bottom of the slow cooker. Pour in the salsa, drained corn, black beans and diced tomatoes. Do not drain the black beans or the tomatoes. Put slow cooker on medium/low heat. Cook for 4-8 hours. When chicken looks completely cooked, shred with a fork. Put on slow cooker on warm or serve immediately. I served it with tortilla chips, but you could also use it with tortillas or even on buns. It would be even better with shredded cheddar, but I was attempting to keep it healthy. So delicious!
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