1 can black beans, rinsed & drained
2 cans corn, drained
2 c. salsa
5-6 skinless boneless chicken breast halves, abt 2 lbs (no fat)
1 c. shredded cheddar cheese
Mix together beans, corn, & 1/2 c. of the salsa in 4 qt. slow cooker. Top with chicken breasts, then pour the remaining salsa over them. Cover & cook on high 2 1/2-3 hours or until chicken is tender & white throughout, don't overcook or chicken will be tough. Sprinkle with cheese on top, cover & cook until cheese is melted, abt 5 minutes. Top with fresh cut tomatoes. Serve inside warm soft tortillas.
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