Southwest Chicken

This recipe is a throwback to a childhood dinner my mom used to make. At only six ingredients, it is super simple to put together, yet it is packed with flavor! While she used to make this dish on the stovetop, I adapted her recipe for the slow cooker to make it even easier.

And just so you know, the leftovers taste just as amazing cold the next day! Sometimes I purposely make a larger-than-normal batch just so I can eat it for lunch all week. :)

Southwest Chicken
Crock Pot Recipe

Ingredients
38 oz jar mild Pace picante sauce (or other red salsa of choice)
7 oz can mild diced green chiles
1 Tbsp cumin
2 lbs boneless, skinless chicken breast (fresh or frozen)
15 oz can whole kernel corn, drained
15 oz can black beans, drained

Directions
1. Put salsa, chiles, and cumin in slow cooker; stir to mix.
2. Submerge chicken in sauce. Cover with lid and cook on low 8-10 hours.
3. Shred chicken with two forks. Add corn and beans. Stir to combine.
4. Cover with lid and reduce heat to warm setting until ready to serve.
5. Top individual servings with shredded cheese, guacamole/avocado, sour cream, sliced black olives, etc. Scoop with tortilla chips and enjoy!