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Slow Cooker Shredded Chicken Tex-Mex Recipe

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This recipe for Slow Cooker Shredded Chicken Tex-Mex is from Cooking with creativity: meals made simple and on a budget , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 pounds skinless boneless chicken (can also used canned chicken)
1 medium onion, shredded
2 cloves garlic, finely minced
1 can or 1 ½ cups diced tomatoes
2 teaspoons cumin
1 teaspoon salt
½ teaspoon pepper
1 can white beans
1 cup frozen corn or canned sweet corn
Directions:
Directions:
1. Into a slow cooker, add the shredded onion, garlic, tomatoes, cumin, salt and pepper. Stir gingerly (so you don’t bang up your slow cooker).
2. Slide the mixture over and add the chicken; use a ladle or big spoon to completely cover the chicken breast with sauce. Cook on high for 4-6 hours.
3. Turn slow cooker to warm. Remove chicken and let cool enough to work with. Shred the chicken and put back into the slow cooker. Add white beans and corn.

4. Mix and serve with guacamole, sour cream, tortilla chips or simply on its own.
Number Of Servings:
Number Of Servings:
4
Personal Notes:
Personal Notes:
Recipe and photo brought to you by: Foodlets https://foodlets.com/2012/07/11/slow-cooker-shredded-chicken-tex-mex

 

 

 

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