"Hunger is the best sauce in the world."--Cervantes

Crock Pot Southwestern Chicken Recipe

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This recipe for Crock Pot Southwestern Chicken, by , is from The Moffitt Employee Holiday Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Monica Gillispie - Employee Benefits
Added: Wednesday, September 23, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 (15-ounce) can whole kernel corn, drained
1 (11-ounce) can Mexicorn, drained
1 (15-ounce) can black beans, rinsed and drained
1 (16-ounce) jar chunky salsa (divided use)
6 boneless, skinless chicken breast halves, rinsed and dried
Flour tortillas
Shredded cheddar cheese

Directions:
Directions:
Combine the cans of corn, beans and half the salsa in slow-cooker. Top with the chicken. Pour remaining sauce over.

Cover and cook first hour on High, then either 3 more hours on High or 6 on Low until meat juices run clear. Serve with warm tortillas; top with cheese.
Makes 4 to 6 servings

Personal Notes:
Personal Notes:
Tip: Leftovers? Shred the chicken and freeze. Thaw for a night of Enchilada-warm chicken mixture, fill and roll tortillas, place in a lasagna pan, cover with enchilada sauce, bake till warm, cover with cheese, warm till melted…ENJOY!

 

 

 

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