Mexican

My Own Slow Cooker Shredded Mexican Chicken is for Dinner.

My Own Slow Cooker Shredded Mexican Chicken takes 15 minutes to prepare.

My Own Slow Cooker Shredded Mexican Chicken takes 360 minutes to cook.

My Own Slow Cooker Shredded Mexican Chicken makes 12 servings.

The ingredients for My Own Slow Cooker Shredded Mexican Chicken are:

1 medium sweet onion, coarsely chopped
1 can black beans, drained and rinsed
1 cup frozen corn kernels
5 boneless skinless chicken breasts
2 cups salsa (we like mild, but use what you like)
1 pkt taco seasoning

Here is how you make My Own Slow Cooker Shredded Mexican Chicken:

In a crock pot, add the onion, black beans and chicken breasts (put them in frozen, no need to thaw first). Add the corn, and taco seasoning, and pour the salsa over all. Cover and cook on low for 6 hours. Use two forks to shred the chicken. Stir into the rest of the ingredients, and serve.Serving Size: Makes about 12 servings of apx 1/3 cupNumber of Servings: 12Recipe submitted by SparkPeople user JBARSTOW.

The nutritional information for My Own Slow Cooker Shredded Mexican Chicken is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 96.8

• Total Fat: 1.1 g
• Cholesterol: 18.3 mg
• Sodium: 251.7 mg
• Total Carbs: 13.2 g
• Dietary Fiber: 2.8 g
• Protein: 9.5 g

My Own Slow Cooker Shredded Mexican Chicken is Mexican cuisine.