Slow Cooker Shredded Mexican Chicken
Author: CollegiateCook.com
Recipe type: Entree
Cuisine: Mexican
Prep time:
Cook time:
Total time:
Serves: 5-6 servings
- 1 can black beans (14 ounces)
- 1 can sweet corn (14 ounces)
- 1½ pounds boneless, skinless chicken breasts
- 1 can diced tomatoes (28 ounces)
- 1 tablespoon hot sauce
- 1 teaspoon garlic powder
- 1 package cream cheese (8 ounces)
- Drain the excess juice from the beans and corn.
- Dump the beans, corn, chicken, tomatoes, hot sauce and garlic powder into the slow cooker. Cook on low for 8 hours (a little longer is fine).
- Drain any excess juices from the chicken/corn/beans mixture, then use two forks to shred the chicken.
- Stir in the cream cheese, until it's fully incorporated. Serve over quinoa, as a filling in tacos or atop a salad.
Recipe by Collegiate Cook at https://collegiatecook.com/2015/05/10/slow-cooker-shredded-mexican-chicken-quinoa/
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