Monday, February 21, 2011

Crock Pot Mexican Chicken

1 can black beans
1 can chili beans
4 chicken breasts, boned & skinned (I used 8 chicken tenderloins)
1 pkg. taco seasoning

Combine all in crock pot and cook on low for 4 hours. Shred chicken and continue cooking for another 2 hours. Serve over rice or chips. Add cheese and any other toppings you like.

*The first night we had this over rice with sour cream and cheddar cheese on top. My oldest declared it "the best dinner EVER!" The next night we tried it on Doritos Salsa Verde chips with cheese and salsa on top. Both were scrumptious.

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