Sunday, June 3, 2012

Southwestern Shredded Chicken

I love when I can make something without having to go to the store!  And this dish, THIS was DELICIOUS!  As you already know, I like to keep things pretty simple when I cook.  This recipe is extremely simple.  I would say a novice could handle this one easily!  It wasn't spicy, but it was packed with flavor.  We had ours on nachos, but this is also great for tacos, or even served over rice.  If you decide not to shred the chicken, it would be great all on its own too.

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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!

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  1. I'm going to make it this week! My oven needs to be fixed, so it's crockin for me!

  2. Do you have any suggestions to replace the cream of chicken soup? I have a son with allergies but this looks awesome!!

    1. Try this

  3. Going to try this tomorrow, will it go bad if left longer than 7 hours?

    1. No, the concern if after too long, the boneless skinless chicken tends to dry out. With all this "sauce" it should be fine for a couple hours more.