Ingredients

The following ingredients have 6 Servings
  • 6 pieces boneless chicken breast halves ((about 2 lbs.))
  • 16 oz. jar restaurant style salsa
  • 1 can black beans (drained and rinsed)
  • 1 can corn drained
  • 1 can diced tomatoes with green chilies
  • 1/2 teaspoon dry oregano
  • 1/2 teaspoon cumin
  • 1 1/2 cups shredded cheddar cheese
  • 12 whole flour tortillas
  • sour cream (optional)
  • tomatillo salsa (optional)

Instruction

  • Place the chicken, salsa, beans, corn, diced tomatoes, oregano and cumin into a 6-quart or larger slow cooker.
  • Place the lid on and slow cook on high for 3-4 hours or low for 4-6 hours. Check to make sure the chicken is cooked all the way through with an instant read thermometer.
  • Use two forks to shred the meat in the crock of the slow cooker and stir to mix everything together.
  • Sprinkle the top with the shredded cheese and cover to heat until the cheese has melted.
  • Serve with warm flour tortillas, topping with more shredded cheese, sour cream and tomatillo salsa if desired.
  • Makes 6-8 filled tortillas.