We are seriously missing the local fresh Mex restaurant in our last town. Unfortunately, there are no good fresh Mex places here. So, we’ve been having some major burrito withdrawals, which meant that I had to take matters into my own hands to curb our cravings. This was one of the easiest crockpot recipes that I’ve ever made. We were calling dibs on the leftovers, and that almost never happens. Other bonuses of this recipe – it’s inexpensive and healthy.
- 1 (10 oz.) can diced tomatoes with mild green chilies (like Rotel)
- 1 (15 oz.) can pinto beans or black beans, drained and rinsed
- 1 (14 oz.) can corn, drained
- 1/2 c. onion, diced
- 1/4 c. fresh cilantro, chopped
- 1 c. chicken broth
- 2 cloves garlic, peeled and minced
- 1 tsp. garlic powder
- 1 tsp. onion powder
- 1 tsp. cumin
- 1/4 tsp. cayenne pepper (to taste)
- 2 lb. chicken breast
- salt and pepper to taste
- Combine tomatoes, beans, corn, onion, cilantro, broth, garlic, garlic powder, onion powder, cumin, cayenne pepper, and salt in a crockpot.
- Place chicken breasts on top of bean mixture.
- Cook on low for 8-10 hours or on high for 4-5 hours.
- About half an hour or so before serving, remove chicken and shred. Return chicken to slow cooker, and continue to cook for 30 minutes.
Adapted from skinnytaste.com