SLOW COOKER SOUTHWEST CHICKEN STACKS
INGREDIENTS
- 2 cups frozen corn (gluten free)
- 1 can black beans, rinsed and drained (gluten free)
- 2 large frozen boneless, skinless chicken breasts (about 1 pound)
- 1 1/2 cups salsa (gluten free, I think most are)
INSTRUCTIONS
- Lightly grease the bottom and sides of the slow cooker. Pour frozen corn into the bottom of the slow cooker and place the frozen chicken breasts on top. Cover with beans and salsa. Cover slow cooker and cook on low for 6 hours. Remove chicken from slow cooker and shred with forks. Return to the slow cooker and stir until the chicken, corn, beans and salsa are combined.
- Serve on a bed of tortilla chips and top with additional garnishes: lettuce, tomato, avocado, cilantro, lime wedges, etc. If not dairy free you can also add sour cream and cheese
- Source: Mel's Kitchen Cafe
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