Submitted by: Joan

Make this in the slow cooker on a cold blustery day.

Ingredients

4 boneless, skinless chicken breasts
1 jar (650ml/22oz) salsa
1 can (540ml/19oz) stewed tomatoes
1 can (341ml/12oz) corn niblets, drained
1 can (796ml/28oz) kidney beans, drained
1 tablespoon minced garlic
1-2 teaspoons chili powder
1 teaspoon ground cumin

Directions

1. Cut chicken into bite size pieces and place in slow cooker.
2. Add remaining ingredients and stir to combine.
3. Cook on low setting for 6 to 8 hours.
4. Makes 4-6 servings.

Notes

Garnish with grated Cheddar cheese and sour cream if desired. Great served with tortilla chips or corn bread.

This recipe is from Chicken, Slow Cooker.

(0 votes, average: 0 out of 5)
You need to be a registered member to rate this post.

 Loading ...

 Email This Recipe