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Ingredients
- 1 lb. boneless, skinless chicken breasts
- 2 cans condensed cream of chicken soup
- 1 c. salsa
- 2 c. frozen corn
- 1 15 oz. can black beans, drained and rinsed
- 1 1/2 c. water
- 1 tsp. cumin
- 1/2 tsp. dried cilantro
- 1 c. cheddar cheese, shredded
Preparation
Step 1
1. Spray slow cooker with Pam and place chx in the slow cooker.
2. In a bowl, mix together cream of chicken soup, salsa, corn, black beans, water, cumin and cilantro. Pour over chicken.
3. Cook on low for 4-6 hours (or high for 2-3).
4. Shred chicken, add cheese, and let cook for 15 more minutes.