1½ lbs boneless chicken breast
3 cans petite diced tomatoes (14.5 oz each)
2 cups medium salsa
1 (14.5 oz) can corn, undrained
2 (14.5 oz) cans black beans, drained and rinsed
1 pkg ranch seasoning
1 pkg taco seasoning
Toppings – cheese, sour cream, tortilla strips etc
Combine all of the ingredients in a crock-pot and cook on low 4-5 hours.
Remove chicken from crock pot and shred. Place chicken back in crock pot and stir.
Serve with desired toppings.
1 med onion, diced
1 tsp cumin
1 (16 oz) jar salsa
1 (10 oz) can Ro-Tel
Toppings – cheese, salsa, sour cream, lettuce, avocado ect
Place the roast and onion in crock pot. Sprinkle in cumin, then add salsa & Ro-Tel.
Cook on low 8-10 hours.
Once cooked, remove roast from crock pot and shred. Drain juice out of crock pot, reserving some in a small bowl. Leave onions & tomatoes in crock pot.
Add meat back in the crock pot & stir. Add some of the reserved juice back in.
Serve on tortillas with desired toppings.
4-6 chicken breasts
2 tablespoons brown sugar
1 tablespoons Dijon Mustard
2 cups salsa (any type)
1 (15 ounce) can corn, drained
1 (15 ounce) can black beans, drained and rinsed
½ cup sour cream (plus extra for serving)
Brown rice (for serving)
Place chicken in a 5-6 quart greased slow cooker.
In medium bowl mix brown sugar, mustard, and salsa.
Pour mixture over chicken. Add water to cover chicken, if needed. Cook on low for 6-8 hours or high for 4 hours.
With 30 minutes of cook time remaining remove the lid and shred the chicken using two forks.
Add the beans, corn, and sour cream to the slow cooker and mix together with the chicken. Replace lid and cook for remaining 30 minutes.
6. Serve over rice with sour cream.
2 lbs skinless boneless chicken breasts cut into 1 1/2″ peices
4 med russet potatoes, peeled and cut very small
1 (15 oz) can mild salsa
1 (4 oz) can diced green chilies
1 (1 1/4 oz) pkg taco seasoning mix
1 (8oz) can tomato sauce
Mix all ingredients together in crockpot, cook 7-9 hours on low. Serve with warm flour tortillas.
2 whole chicken breasts, skinned, deboned, cut in 1/2″ chunks
1 med. onion
2 cans stewed tomatoes, sliced
16 oz. med. salsa or picante sauce
1 can chick peas (or 1 pkg. pkg. white kidney beans)
6 oz. mushrooms
Brown chicken in 1 tablespoon olive oil. Chop celery, onion and mushrooms. Combine all ingredients in large slow cooker/Crock Pot, stir and simmer on low heat for 6-8 hours. Serve with bread or taco chips. *If you like it spicy, use hot salsa or picante sauce.