I love to put together this crock-pot on a cold day and today is one of those days!
Being that Mexican food is one of our favorite kinds of food, our boys eat these up, one after another! Rocco & Roman will each eat 2 mini rolled tortillas (just like you see below) and Bri always tells me how much he loves the flavor of this dish! Those things alone tell me… This recipe is a KEEPER!
The only thing I forgot was avocados… how could I? Next time? It’s a must! That would have made it perfect!
4 Frozen Boneless, Skinless Chicken Breasts
1-28 oz. Petite Diced Tomatoes
1 can Green Chilis
1 Jar of your Favorite Salsa (or homemade salsa if you just so happen to feel like making some!)
1 can Organic Black Beans, drained and rinsed
1/2 package Frozen Corn
1/4 cup Taco Seasoning
1 tsp. Oregano
2 tsp. Garlic Powder
1 tsp. Cumin
Shredded Cheddar Cheese
Sliced Avocados or Guacamole Dip
Put all ingredients in crock-pot EXCEPT chicken.
S&P Chicken then place on top of mixture.
Cook on High for 4-6 hours.
Serve in tortilla shells & top with any and all toppings of your choice!
This dish isn’t spicy at all (very kid friendly) so if you’d like it hot & spicy, use HOT salsa instead of MILD and add a little hot sauce to the crock-pot too!
PIN IT, TRY IT, TWEAK IT and let me know what you think!