Crockpot Mexican Chicken

Crockpots are the best! Set it and forget it. Plus, usually, you only need a few ingredients.

Here's what you need for Mexican Chicken:
1 lb Boneless, skinless chicken breasts, trimmed
1 can Enchilada sauce
1 can Rotel (I used Lime Cilantro Rotel)
1 packet Taco Seasoning (lower sodium version)
1 bunch of Green onions, diced
1 cup Shredded Mexican blend cheese
1 can Bush's seasoned black beans
Fresh cilantro
Tortillas, rice and/or tortilla chips

1. Combine enchilada sauce, taco seasoning, rotel and onions in a bowl
2. Place chicken in crock pot
3. Pour sauce over chicken
4. Turn crockpot on high

5. After a couple of hours, see if chicken can easily be shredded and shred with two forks

6. After another hour to an hour and a half, add cheese, stir and turn down to low

7. Turn crockpot off after about 4-4.5 hours
8. Open black beans and warm over the stove for about 5-10 minutes and warm tortillas according to package directions

Serve over rice, in a soft tortilla or with tortilla chips.

I put the chicken in a soft tortilla (fajita size), topped with cilantro and chopped lettuce.

Ryan ate his fajita style - putting chicken, rice and beans in a tortilla. (The rice was brown and cooked in water, according to directions, with a chicken bouillon cube.)

Make your own version and let us know how it goes!

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