Ingredients
- Servings: 4
- 4 boneless skinless chicken breasts
- 16 ounces salsa
- 2 teaspoons garlic powder
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- salt and pepper
- 1 (11 ounce) can mexicorn
- 1 (15 ounce) can pinto beans
Recipe
- 1 put chicken, salsa and seasonings in the crock pot and cook on low for 6-8 hours. then shred chicken with 2 forks. add corn and beans and simmer until ready to serve.
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