Crock pot chicken tex-mex bowl


11/2lbs boneless skinless chicken breasts (3 large ones)
1 jar salsa
1 can black beans
10oz frozen corn
3 cloves garlic,  minced
1 tbsp chili powder
1/2 tbsp cumin
1/2 tbsp oregano
1/4 tsp cayenne pepper
1/4 tsp salt
1/2 bunch cilantro (optional)
Cheddar cheese

In crackpot add everything plus 1/4 cup of water…EXCEPT the cilantro and cheese.


Give it a good stir and make sure the chicken is covered.

Cook on low 4-5 hrs…shred chicken in the pot. .***.The crock pot I have cooks hot so I start checking the tenderness of the chicken around 3 1/2 to 4 hrs in.


You can serve two ways. ..
In a bowl like chili and top with cheese


Make rice (or use left over rice from another meal) and spoon over a bowl of rice and top with cheese and cilantro.

**I used kidney beans but you can use any u like. .garbanzo,  white, pink, whatever….
Also, if you’re feeling adventurous,  a. dollop of sour cream and a jalapeño Wagon wheel go nicely w a, squeeze of lime…


2 thoughts on “Crock pot chicken tex-mex bowl

  1. Ema Jones says:

    Had a look at so many chicken recipes today, red beans+chicken is perfect combo…
    Happy Meaty Weekend 😛

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