Crock-Pot Mexican Chicken
- Ready In:
- 8hrs 10mins
- Ingredients:
- 9
- Serves:
-
8-10
ingredients
- 4 boneless skinless chicken breasts, frozen
- 1 (15 ounce) can black beans
- 1 (10 ounce) can rotel
- 1 (4 ounce) can sliced black olives, drained
- 1 (8 ounce) can corn, drained
- 1 cup salsa
- 1 large onion, chopped
- 2 garlic cloves, minced
- 1 teaspoon sea salt
directions
- Place frozen chicken breasts in crock pot.
- Add all other ingredients.
- Cook on high for 5-6 hours.
- Remove chicken and shred with two forks.
- Return chicken to crock pot, reduce to low, and cook for 1-2 hours.
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RECIPE SUBMITTED BY
Hippie2MARS
Chattanooga, Tennessee
I'm an Arkansas native but spent my teen-aged years in Memphis. I have four grown sons and 12 grandchildren. I currently live in Chattanooga, TN and cook mainly for just two, which has been quite an adjustment!