Mexican Crockpot Chicken
This delicious crockpot meal is so versatile. You can enjoy it alone or in a burrito or over white rice.
- 3 fresh or defrosted chicken breasts
- ½ can of corn drained
- ½ can of black beans rinsed and drained
- ¾ cup of salsa
- ¾ cup of cheddar/jack shredded cheese
- 1 sliced avocado
Defrost chicken breasts and place in slow cooker.
Add beans, corn and salsa on top of the chicken.
Cook for 4 hours on high or 8 hours on low. When there are 30 minutes left in the cooking time, open the pot and shred the chicken with two forks. Mix the ingredients together.
Sprinkle with cheese and replace the cover for the remainder of the cooking time.
Serve with sliced avocado.
Optional: serve on tortilla or over white rice.
Calories: 248kcal | Carbohydrates: 5g | Protein: 28g | Fat: 12g | Saturated Fat: 4g | Cholesterol: 87mg | Sodium: 450mg | Potassium: 687mg | Fiber: 2g | Sugar: 1g | Vitamin A: 380IU | Vitamin C: 5.4mg | Calcium: 121mg | Iron: 0.8mg