Monday, February 8, 2010

Kathy's Slow Cooker Black Beans & Chicken

I got this one from a recent recipe swap - it was for soup, but I used 2 cans of stewed tomatoes instead of 1, I added some frozen corn, som fresh cut peppers and onions and I served over Mexican rice. DELICIOUS & EASY! Thanks for the new meal idea Kathy!

Black Beans & Chicken

1 can black beans

2 15 oz cans Mexican style stewed tomatoes

1 small can green chillies

2-3 boneless/skinless chicken breast

Salt and pepper

Few shakes of chili pepper, cilantro & cumin

Put all above in slow cooker. Cook on low for 8-10 hours. Remove chicken breasts about 3 hours in, pull apart with fork and add it back.

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