Crockpot Southwest Chicken Stacks
2 cups frozen corn
1 can black beans, rinsed and drained
2 large frozen boneless, skinless chicken breasts (about 1 pound)
1 1/2 cups salsa
Lightly grease the bottom and sides of the crockpot.
Pour frozen corn into the bottom of the crockpot and place the frozen
chicken breasts on top.
Cover with beans and salsa.
Cover crockpot and cook on low for 6 hours.
Remove chicken from crockpot and shred with forks.
Return to the crockpot and stir until the chicken, corn, beans and salsa
Serve on a bed of tortilla chips and top with additional garnishes :
lettuce, tomato, avocado, sour cream, cheese, etc.
Source : mykitchencafe. blogspot. com
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