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Crock Pot Tex-Mex Chicken Recipe

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This recipe for Crock Pot Tex-Mex Chicken, by , is from The Peterson Family Cookbook , 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!

Contributor:  
Contributor:  
Erica Ludovina

Category:
Category:

Ingredients:  
Ingredients:  
1.5 lb boneless chicken breasts
14.4 oz can diced tomatoes with green chilies
15 oz can pinto beans
8 oz frozen corn
14.4 oz can RF chicken broth
3 green onions, chopped
1 t garlic powder
1 t onion powder
1 t cumin
1 t cayenne pepper
10 oz yellow rice (Ok to use white rice as well)

Directions:
Directions:
Combine broth, beans, corn, tomatoes, green onions and seasonings in a crock pot. Sprinkle chicken breasts with salt and place on top. Cook on Low for 10 hours or high 6 hours. 30 minutes before serving, remove chicken and shred. Return chicken to slow cooker. Serve over rice.

Number Of Servings:
Number Of Servings:
6

 

 

 

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