Cowboy Chicken

Photo: LisaRoe

Easy Slow Cooker recipe with southwestern flare. Pulled chicken recipe that can be eaten over rice. Great with corn bread! Family favorite. Found on http://www.momswhothink.com/crock-pot-recipes/slow-cooker-cowboy-chicken.html

Yield: 4 servings
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Cook Time:


Ingredients

  • 4-6 chicken breasts
  • 2 tablespoon(s) brown sugar
  • 1 tablespoon(s) Dijon mustard
  • 2 cup(s) Salsa
  • 15 ounce(s) canned corn
  • 15 ounce(s) canned black beans
  • 1/2 cup(s) sour cream
  • 1 package(s) Near East Spanish Rice

Preparation

  1. Directions:
  2. 1. Place chicken in a 5-6 quart greased slow cooker.

  3. 2. In medium bowl mix brown sugar, mustard, and salsa.

  4. 3. Pour mixture over chicken. Add water to cover chicken, if needed. Cook on low for 6-8 hours or high for 4 hours.

  5. 4. With 30 minutes of cook time remaining remove the lid and shred the chicken using two forks.

  6. 5. Add the beans, corn, and sour cream to the slow cooker and mix together with the chicken. Replace lid and cook for remaining 30 minutes.

  7. 6. Serve over rice with sour cream.
May 2013

This recipe is a personal recipe added by LisaRoe and has not been tested or endorsed by MyRecipes.

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