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http://www.thepiggytoes.com/2013/01/28/crockpot-mexican-chicken/

I put together this crockpot on a cold, snowy day.  I knew by lunch-time that the last thing I wanted to do was stand in the kitchen cooking dinner come 5pm so this was perfect!  I put all of the ingredients in the crockpot, stirred and turned it on high for 4 hours.

Though I couldn’t taste anything (thank you, head cold), the boys each ate 2 mini rolled tortilla (just like you see below) and hubby said it was full of flavor!  They all really enjoyed it so I’d say… KEEPER RECIPE!  Next time I make this dish, I hope that I’ll remember to buy avocados, because if you ask me, that would have made it perfect!

One last thing; this dish isn’t spicy at all (very kid friendly) so if you like spice, use HOT salsa instead of MILD and add a little hot sauce to the crockpot too!  Try this recipe and let me know what you think!  If you really like it, don’t forget about the ‘PIN’ button in all of my ‘Taste’ posts ; )

Ingredients

4 Frozen Boneless, Skinless Chicken Breasts

1-28 oz. Petite Diced Tomatoes

1 can Green Chilis

1 Jar of your Favorite Salsa

1 can Black Beans, drained and rinsed

1/2 package Frozen Corn

1/4 cup Taco Seasoning

1 tsp. Oregano

1-2 tsp. Garlic Powder

1 tsp. Cumin

S&P

Topping Suggestions

Shredded Cheddar Cheese

Lettuce

Fresh Cilantro

Sour Cream

Sliced Avocados or Guacamole Dip

Hot Sauce

Directions

Put all ingredients in crockpot EXCEPT chicken.

Stir.

S&P Chicken then place on top of mixture.

Cook on High for 4-6 hours.

Serve in tortilla shells & top with any and all toppings of your choice!

Enjoy!

xo

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