Crockpot Mexican Chicken
Photo & Recipe Credit @goldengracekitchen
Ingredients
2.5 pounds raw chicken breast
1 15oz can corn drained
1 15oz can black beans drained and rinsed
1 16 oz jar salsa
1 pack taco seasoning (1oz)
1 tbsp lime juice
1/4 cup chicken broth
Taco ingredients:
Corn tortillas
Mozzarella cheese
Shredded chicken
Optional for dipping: sour cream, salsa, and guacamole.
Directions
In a crockpot, layer your ingredients:
Begin with chicken breast on the bottom, then salsa, black beans, corn, chicken broth, lime, juice, and taco seasoning. Then top with one of each peppers. Mix everything together really well. Place the lid on the crockpot, and cook on low for 3 1/2 to 5 hours. Once the internal temperature of the chicken reaches 165° remove the chicken carefully from the crockpot and shred the chicken. Then place the chicken back into the Slow Cooker and stir together well. Serves great over rice, salad, tortillas, guacamole or tortilla chips.
To make the tacos:
Heat a skillet on medium with one tablespoon of olive oil. Once hot, gently add the corn tortilla into the olive oil. Layer the entire tortilla with mozzarella cheese. Then add shredded chicken onto one side only. Top the chicken with more cheese. Once the cheese is melted, fold over the tortilla onto the chicken and press down. Then carefully flip. Allow this to cook for one to two minutes until crispy and carefully remove. Repeat with remaining tortillas.
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