“This slow cooker recipe is packed with yumminess! You can either serve it over rice or in a tortilla with avocado, sour cream (crema) and shredded cheese.VIDEO https://www.youtube.com/watch?v=2elB4Tw2yfU”
IngredientsNutrition1 (15 1/2 ounce) can black beans, rinsed and drained1 (12ounce) can corn kernels (with its juice)1 (10ounce) can rotel3⁄4 cuplow sodium chicken broth1⁄2 red pepper, diced1 jalapeno pepper, seeded, ribs removed and finely diced8 green onions, chopped1 roma tomato, chopped2 tablespoonscilantro, chopped2 teaspoonsground cumin1 teaspoononion powder1 tablespoontaco seasoning1 teaspoonsmoked paprika1 teaspoondried chipotle powder1 teaspoondried ancho chile powder1⁄2 teaspooncayenne pepper1⁄4 teaspoonsea salt (or to taste)1⁄4 teaspoonblack pepper (or to taste)2 chicken breasts, halved and seasoned
DirectionsIn the crock pot, combine all ingredients except chicken breasts. Season chicken and lay atop the beans mixture. Cook on Low for 9 ½ hours or High for 6 hours.About ½ hour before the end of cooking time, remove chicken from slow cooker and shred into strands. Return chicken to crock pot and stir into beans mixture. Continue cooking for 30 minutes more. Serve over Mexican rice or tortillas with grated cheese and sour cream.Note: Cut cooked chicken breasts in half and place them in the bowl of stand mixer with the paddle attached. Run on medium (6) speed for 15 to 20 seconds or until chicken is well-shredded. For hand mixer, cut chicken into smaller pieces.
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