Slow Cooker Southwest Chicken Stacks
2 cups frozen corn
1 can black beans, rinsed and drained
2 large frozen boneless, skinless chicken breasts (about 1 pound)
1 1/2 cups salsa
1 bag of Fritos chips
Lightly grease the bottom and sides of the slow cooker. Pour frozen corn into the bottom of the slow cooker and place the frozen chicken breasts on top. Cover with beans and salsa. Cover slow cooker and cook on low for 6 hours. Remove chicken from slow cooker and shred with forks. Return to the slow cooker and stir until the chicken, corn, beans and salsa are combined.
Serve on a bed of chips and top with additional garnishes: lettuce, tomato, avocado, sour cream, cheese, etc.
Recipe Source: from My Kitchen Cafe
2 comments:
I just have to say I LOVE this idea! Good work Janae! I'll post some stuff later when I am not feeding my parasite...I meant baby.
I just put all the ingredients for this in the crock pot. It's nice to feel like dinner is practically made and it is only noon!
Post a Comment