This recipe really couldn’t be easier, and everyone loves it!
- 1-1/2 lb chicken breast
- 1 (16-oz) jar salsa
- 1 (15-oz) can black beans, drained
- 1/2 lb frozen corn (I used white corn)
- 1 Tbsp chili powder
- 1/2 Tbsp cumin
- 1/2 Tbsp minced garlic (I cheat and used the pre-minced in a bottle)
- 1/2 tsp dried oregano
- 1/4 tsp cayenne pepper
- 1/4 tsp salt
- 1/2 bunch cilantro
- 8 oz shredded cheddar
Combine all ingredients except cilantro and cheddar in slow cooker. Cover and cook on high for 4 hours or until chicken shreds easily with a fork.
Top with shredded cheddar. Serve cilantro on the side for individuals to use as garnish (it’s better when not wilted, so individual servings when you’re ready to eat are better).