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Revision as of 14:29, 19 November 2015 (view source) April (Talk | contribs) (Created page with '=Ingredients= * 1 pound boneless, skinless chicken breasts * 2 (10.75 ounce) cans condensed cream of chicken soup * 1 cup salsa * 2 cups frozen corn * 1 (15 ounce) can black be…') ← Older edit		Revision as of 14:29, 19 November 2015 (view source) April (Talk | contribs) Newer edit →
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	* Optional Toppings:		* Optional Toppings:
-	sour cream	+	sour cream
-	diced tomatoes	+	diced tomatoes
-	green onions	+	green onions
-	cilantro	+	cilantro
-	lettuce	+	diced avocado
-	diced avocado	+	tortilla strips
-	tortilla strips	+
	=Instructions=		=Instructions=

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Revision as of 14:29, 19 November 2015

Ingredients

• 1 pound boneless, skinless chicken breasts
• 2 (10.75 ounce) cans condensed cream of chicken soup
• 1 cup salsa
• 2 cups frozen corn
• 1 (15 ounce) can black beans, drained and rinsed
• 1½ cups water
• 1 teaspoon ground cumin
• ½ teaspoon dried cilantro
• 1 cup shredded cheddar cheese

• Optional Toppings:

sour cream diced tomatoes green onions cilantro diced avocado tortilla strips

Instructions

1. Spray your slow cooker with cooking spray. Add chicken to the bottom of the slow cooker.

1. In a medium sized mixing bowl, mix cream of chicken soup, salsa, corn, black beans, water, cumin, and cilantro. Pour over the top of chicken.

1. Cook on low for 4-6 hours. Remove the chicken and shred with two forks. Place back into the slow cooker and add shredded cheese. Continue cooking until cheese has melted about 15 minutes.

1. Serve with your favorite toppings.