After my success with the Crock Pot Chicken Teriyaki the other day I really was craving another warm, comforting meal from the slow cooker. While this recipe is not even close to the other, my love for Mexican flavors made this a winner.
There are lots of ways to enjoy this slow cooked Tex Mex shredded chicken. I ate mine wrapped in corn tortillas topped with shredded lettuce and sharp cheddar cheese, but it would be equally satisfying on a warm, crisp tostada, or even as a topper for a nice bed of lettuce greens. You choose.
I also used some leftovers for this meal. It’s a perfect example of utlizing what you have on hand to make something delicious. Other toppers could include sour cream, green onions, black olives, and cilantro (which I always love).
Tex Mex Chicken
3-4 large chicken breasts
1 clove garlic, minced
1 small onion, chopped
1 tsp chili powder
1 tsp cumin
1 tsp salt
1 cup tomato sauce/pasta sauce
1/4 cup water
1 (4-oz) can chopped green chiles
1 (15-oz) can diced tomatoes with juice
1 (15-oz) can black beans
1 cup frozen corn
Spray inside of crock pot with cooking spray. Place chicken in slow cooker.
Combine onion, chiles, garlic, chili powder, cumin, salt, diced tomatoes, tomato sauce and water. Pour over chicken.
Cover and cook on low for 7-8 hours, or on high for 3-4 hours.
Remove chicken and shred with two forks. Replace shredded chicken into slow cooker and add in drained black beans and frozen corn. Stir well. Add some water if needed.
Cook an additional 30 minutes.