Slow Cooker Mexican Chicken

By rebecca78

Ingredients

• 2 large boneless, skinless chicken breasts, cut into 1-inch cubes
• 1 standard-size jar of medium salsa
• 1 (8- to 9- ounce) cans corn kernels, drained
• 1 large baking potato (russet) cut into cubes
• 1/2 cup water
• 1/2 tsp. salt
• 1 tsp. dried oregano
• Shredded cheddar cheese (optional)
• Additional oregano (optional)

Details

Servings 2
Preparation time 10mins
Cooking time 160mins
Adapted from espressoandcream.com

Preparation

Step 1

In a 4- to 5-quart slow cooker, combine all the above ingredients except for the cheese and additional dried oregano. Cook on low heat for 2 to 2 1/2 hours, or until the chicken pulls apart easily with a fork and the potatoes are tender.

Spoon mixture into bowls with a slotted spoon and sprinkle with shredded cheese and additional dried oregano, if desired.