Mexican Chicken and Beans Crock Pot Recipe

I love the crock pot! It makes my life a little bit easier when I can put together a yummy dish and have less “standing in the kitchen” time. I originally found this recipe on about.com, but in my typical fashion I’ve added additional things to the recipe.

Serves 4
Prep time 10 minutes
Cook time 5.5-6.5 hours

Ingredients:

  • 1 to 1 1/2 pounds boneless chicken breasts
  • 1 can (12 to 15 ounces) whole kernel corn, drained
  • 1 can (15 ounces) black beans, drained
  • 1 can (4 ounces) mild chopped green chile pepper (omit for less spice)
  • 1/2 white onion, diced
  • 1 clove garlic, minced
  • 1-14 oz can chipotle fire roasted tomatoes (or 1 cup chunky salsa)
  • 1 tablespoon taco seasoning
  • 1/4 teaspoon ground black pepper
  • 1/2 teaspoon cumin

Directions:

  1. Add all ingredients to the crock pot. Stir to blend ingredients.
  2. Cover and cook on LOW for 5 1/2 to 6 1/2 hours, or until chicken is tender.

Serve with warmed tortillas and your favorite Mexican garnishes; such as, chopped cilantro, sour cream, shredded cheese, lime, guacamole and salsa. We eat a lot of salad at our house, so this goes well with salad. You may even want to serve with a Spanish Rice dish too. It is a great dish by itself as well. Either way, I’m sure you’ll enjoy!

I’ll see you at the table!

Published by

Jennifer

Love sharing and exploring interesting food.. Especially plant based dishes. Traveling, movies, audio books, exploring outdoors with friends and family all fill my heart with joy and peace.

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