Crock Pot Southwestern Chicken & Beans


Good, easy dish - throw it all in the crock pot and there you go. We served it over tortilla chips or in a soft tortilla or you can eat it like a chili. Add toppings as desired (cheese, sour cream, guacamole, etc.).


4 boneless, skinless chicken breasts
1 (15 oz.) can pinto beans - rinsed & drained
1 (15 oz.) can black beans - rinsed & drained
1 (28 oz.) can diced tomatoes in juice
1 lb. frozen and thawed corn (oops - forgot to thaw)
1 (12 oz.) jar salsa

Place chicken breasts at the bottom of your slow cooker. Pour tomatoes and salsa and then beans and corn.
Cook on low for 5-7 hours or until chicken easily falls apart.

And yes, we actually own more of those "Color-A-Plates" than regular plates.
 

Comments

  1. AlisonNovember 2, 2012 at 9:14 PM

    Our stack of color a plates is still growing each year, but this is our last year of preschool. The collection may be complete.

    ReplyDelete

Post a Comment