- 4 boneless/skinless chicken breasts
- 2 cans (drained) kidney beans
- 2 cans (drained) black beans
- 1 Cup pico de gallo
- 1 Tbs Cumin (or to taste)
- 1 Tbs crushed garlic
- Sea salt to taste
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If you love this recipe for Crock Pot Easy Mexican Chicken, then click LIKE to vote for it in the CROCKSTAR of the YEAR contest!
Crockstar of the Year Recipe Name: Crock Pot Easy Mexcian Chicken
Category: Main Dish
Submitted by: Tami N. of Blaine, WA
- Place all ingredients into slow cooker, stir to blend.
- Crock on low 6-8 hours until chicken is cooked.
- Shred chicken with fork.
Serve with tortillas or on brown rice. Add sour cream if desired.
If you love this recipe, please click the Facebook LIKE button to the left to vote for it in the CROCKSTAR of the YEAR contest!
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Jenn Bare is the Crock Pot Girl and a busy Wife and Mother who enjoys spending time with her family instead of slaving away in the kitchen. She is also the author of the "Get Crocked: The Definitive Guide to Crockpot Cooking" and founder of GetCrocked.com, named the "#1 Slow Cooking Website" on the Web by "All Women's Talk."
