Ingredients
- 1 jar (24 ounces) salsa
- 1 can (10 ounces) tomatoes with diced green chilies
- 1 can (15.25 ounces) corn kernels, drained
- 1 can (15 ounces) black beans, drained and rinsed
- 1 can diced green chilies, drained
- 1/2 cup chopped cilantro, divided
- 1 teaspoon ground cumin
- 1 teaspoon salt
- 1/2 teaspoon coarse black pepper
- 4 pounds skin-on, bone-in chicken breast halves (about 6)
- Cooked white rice
- Shredded Mexican blend cheese
- Sliced avocados
- Sour cream
Directions
- In a slow cooker crock, combine salsa, tomatoes, corn, black beans, green chilies, 1/4 cup cilantro, salt, cumin and black pepper. Add chicken breasts.
- Cover slow cooker and cook on HIGH for 3 to 3 1/2 hours or LOW for 6 to 7 hours or until chicken is cooked through.
- Remove chicken breasts to a cutting board. Shred chicken, discarding skin and bones. Add shredded chicken to crock and stir to combine.
- Serve chicken mixture over rice. Top with cheese, avocado and sour cream. Sprinkle with remaining cilantro.
Serves: 6-8
