• 1 c. chicken broth
  • 6 boneless skinless chicken breast halves
  • 1/4 c. taco seasoning
  • 28 oz. can diced tomatoes
  • 4 oz. can diced green chilies
  • 14.5 oz. can black beans, rinsed and drained
  • 14.5 oz. can corn, drained

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  1. Mix all ingredients together and pour into the slow cooker, place frozen chicken breasts into mixture.
  2. Cover. Cook on High for 5 hours.
  3. Remove chicken and shred with two forks.
  4. Return chicken back to the slow cooker and turn off.
  5. This will blend the flavors of the sauce with the chicken.

Happy Crocking!

For over 450 more Slow Cooker recipes, click here to get my eBook!

XOXO,

Jenn

Slow Cooker Mexican Chicken

 

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