Ingredients

The following ingredients have 10 Servings
  • Cooking spray or liners
  • 5 pounds boneless skinless chicken breasts
  • 2 10-ounce cans RO*TEL Mexican Style Diced Tomatoes with Lime Juice and Cilantro
  • 2 10-ounce cans RO*TEL Hot Diced Tomatoes and Habaneros
  • 1 20-ounce can crushed pineapple with 100% juice
  • 2 15.25-ounce cans sweet golden whole kernel corn, drained
  • 2 15-ounce cans black beans, drained and rinsed
  • 1 tablespoon sea salt
  • Brown rice
  • Mexican style shredded cheese
  • avocado, sliced
  • hot sauce
  • onions, chopped
  • lemon and limes, sliced

Instruction

  • Spray the inside of the crock with cooking spray. Or line with a slow cooker liner. Place the chicken breasts at the bottom of the crock.
  • Place the RO*TEL tomatoes, crushed pineapple with juice, drained corn, drained and rinsed black beans, and sea salt on top of chicken breasts. Using a large spoon, carefully mix ingredients except for the chicken, which should be left on the bottom.
  • Cover and place on High for 4 to 6 hours or on Low for 6 to 8 hours.
  • An hour before the chicken will be ready, make enough rice to serve 10-12 people.
  • When chicken is easily shredded with a fork, remove all ingredients with tongs and a slotted spoon. There will a lot of liquid in the crock, so you'll need to strain it. Set the liquid aside temporarily.
  • Shred the chicken with a fork and place all the food back into the slow cooker. Mix all the ingredients until they're thoroughly incorporated. Place your slow cooker on the low heat setting, if it has one. If not, turn it off and unplug it.
  • Taste the shredded Mexican chicken. If it's dry, add back some of the liquid you removed and taste again until you're satisfied. Toss any remaining liquid.
  • To serve, place brown rice in a bowl, put some of the shredded chicken on top, then add toppings such as shredded cheese, avocado, chopped onion, hot sauce, and a squeeze of lemon or lime. Enjoy!