Slow Cooker Shredded Mexican Chicken
Author: 
Recipe type: Entree
Cuisine: Mexican
Prep time: 
Cook time: 
Total time: 
Serves: 5-6 servings
 
Kitchen gadgets needed: Knife, cutting board, slow cooker
Ingredients
  • 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)
Instructions
  1. Drain the excess juice from the beans and corn.
  2. 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).
  3. Drain any excess juices from the chicken/corn/beans mixture, then use two forks to shred the chicken.
  4. 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/