This recipe is perfect for this time of year. It’s a hearty dish but not heavy, if that makes sense. I got this recipe from my mother in-law (who is an excellent cook) that she adapted from SkinnyTaste.
It’s super tasty and feeds a lot of people. Another great thing that I like about this recipe is that it tastes just as good for if not better as left overs. 🙂
1 can of Black Beans
1 can of Kidney Beans
1 can of Corn
1 lb. of boneless skinless chicken (white & dark meat)
1 packet of Taco Seasoning
1 box of Chicken Broth
1/2 a can of green chilies
1 can of Fire Roasted Tomatoes
1 onion chopped
Add all ingredients into your slow cook except for the chicken. Stir it all together, then add your raw chicken to the bottom of the slow cooker. Cover and cook on low for 7 to 8 hours. At the sixth hour mark you can shred up your chicken and let it keep cooking for the last couple of hours. To top it off you can add cheese and avocado. 🙂 Yum!! It’s also goes great with tortilla chips.