4 frozen or fresh chicken breast
1 packet taco seasoning
1 jar salsa
1 can black beans
1 can red kidney beans
1 can corn
Place 4 chicken breasts in crockpot.
Pour taco seasoning and salsa on top.
Drain beans and corn and add.
Place crockpot on high for 4-6 hours or low for 6-8 hours.
When finished cooking, shred chicken in crockpot and stir.
Serve over yellow rice, baked potatoes, salad or tortilla shells.
Recipe taken from bettycrocker.com
366.5 Calories, 4.5 g Fat (1.4 g Sat, 1.7 g Mono, 1.1 g Poly), 79.3 mg Cholesterol, 37.8 g Carbohydrates, 38 g Protein, 9 g Fiber, 940 mg Sodium