CrockPot Southwest Chicken Stacks

CrockPot Southwest Chicken Stacks

adapted from: Mel's Kitchen

Well, it is Sunday, so we are making something in the CrockPot! I like to eat right after church, and our church is not until 1 o'clock so it works out perfect. I found this recipe on Mel's Kitchen and just changed it up a little bit. 

What you need: 

2 1/2 cups frozen corn (I use frozen white sweet corn)
1 can black beans, rinsed and drained
2 large  boneless, skinless chicken breasts (about 1 pound) 

**you can use frozen chicken breasts, just cook for an hour longer**
1 1/2 cups salsa 

What you do: 

Lightly grease the bottom and sides of the slow cooker. Pour frozen corn into the bottom of the slow cooker and place the] chicken breasts on top. Cover with beans and salsa. 

Cover slow cooker and cook on low for 5 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.

We are serving these on a bed or tortilla chips, and then topping with sour cream, salsa, cheese, etc. and making a chicken taco salad type thing. 

ENJOY!!

We thought these were good. The taste was somewhat bland in flavor, there was no one flavor that really caught onto your taste buds.
But, for a sunday dinner, fast and easy, filling and cheap, I would make it again.

Kyle:  B  Marie : B+