It's fall, it's football season, and I need meals that are easy to prepare and can feed a crowd! This one fits the bill perfectly!
It's easy to make, and can be tweaked and topped in many ways, but is good just like it is too.
Ingredients:
1 small onion
1 (15.5 oz) can black beans, drained
1 (15.5 oz) can kidney beans, drained
1 (8 oz) can tomato sauce
1 (10 oz) package frozen corn kernels
2 (10 oz) cans tomatoes w/green chilies
1 (4 oz) can chopped green chili peppers, chopped
4 Tbsp (or 1 packet) taco seasoning
24 oz boneless skinless chicken breasts
optional toppings:
fresh cilantro
sour cream
mexican cheese
Combine all ingredients except chicken in a slow cooker and mix well.
Set the chicken into the cooker and completely cover with the mixture.
Cook on low 8 to 10 hours or on high 4 to 6 hours.
Remove chicken and shred with a fork (the chicken should pretty much fall apart).
Return the chicken to the slow cooker and stir-in to let sit for 30 minutes or so.
Top with your favorite toppings and serve!
Makes about 10 servings.
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