Garnish: shredded cheese, sour cream, sliced green onion, chopped red and yellow peppers
Instructions
Layer three-quarters each of the corn and beans and half the salsa in a slow cooker. Arrange chicken over salsa; top with remaining corn, beans and salsa. Cover and cook on low setting for 8 hours. Remove chicken and shred; stir back into slow-cooker mixture. Add desired garnishes just before serving. Makes 4 to 6 servings.
Originally Submitted
11/14/2007
0 Out of 5 from
0 reviews
You can add this Southwest Slow-Cooker Chicken recipe to your own private DesktopCookbook.