2 pounds boneless skinless chicken breasts or thighs
1 chopped red pepper
1/2 onion, chopped
1/2 teaspoon cumin
2 tablespoons cilantro (optional)
1 can of black beans
1 can of corn
1 medium sized jar of salsa
Instructions
TO COOK- Add the contents of the bag plus 1 can of black beans, 1 can of corn and 1 medium sized jar of salsa to a crockpot. Cook on high for 3-4 hours or on high for 6-8 hours.
TO SERVE- Serve over rice.
Originally Submitted
1/14/2013
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You can add this Crock-Pot Santa-Fe Chicken recipe to your own private DesktopCookbook.
