We recently made it to 9,000 fans on Facebook which is extraordinary! I cannot believe it! I would like to thank each of you who have helped make that happen. Thank you for sticking by me and for being so loyal! With facebook making constant changes, I'm sure I've dropped off a lot of your news feeds. In order to continue to make absolute sure you don't miss anything, please be sure to subscribe to the blog, by entering your email on the right hand side where it says "enter your email address." You will get an email each time I make a post that way.
Back to the recipe at hand......I hope you enjoy this! We had enough leftover to use at our Memorial Day family party the next day after I made this and my sister took home the leftovers she enjoyed it so much!
Southwestern Shredded Chicken
2 lbs. boneless skinless chicken breasts
1 15.5oz. can black beans
1 14.5oz. can petite diced tomatoes
1 pkg. taco seasoning
110.75oz. can cream of chicken soup
1 cup frozen corn
Optional: avocado, shredded cheese and nacho chips
In a bowl, mix together the black beans, diced tomatoes, taco seasoning, cream of chicken soup and frozen corn.
Place your chicken breast in the bottom of your crock. Mine were frozen, but yours do not need to be.
Pour your mixture over the chicken.
Cook on LOW for 6-7 hours or on HIGH for 3-4.
Take the chicken out, shred it and mix it back in with the "sauce."
Serve in whichever way you choose and ENJOY!