I'm sure you're all extremely busy with summer activities. I know we are. My husband and I are both teachers and we're "off" for the summer, but we're still managing to keep ourselves occupied with lots of outings and what not with our kids. Knowing dinner is ready when you come home and not playing the "So, what should we make for dinner?" or "Should we just go out?" game is wonderful!
This Southwestern Shredded Chicken is extremely easy to make and packs lots and lots of flavor! Best of all, you can use it many different ways. You can put the chicken on top of nachos, you can put it in tacos, make burritos, or even make some cute walking tacos with it for your kids (small bags of doritos, crushed up, with all the taco toppings in the bag. Shake it up, voila!)
With the HOT weather we've been having, you'll thank yourself for not warming up your kitchen! Utililize those slow cookers!
Southwestern Shredded Chicken
2 lbs. boneless skinless chicken breasts
1 15.5oz. can black beans
1 14.5oz. can petite diced tomatoes
1 pkg. taco seasoning
1 10.75oz. can cream of chicken soup
1 cup frozen corn
Optional: avocado, shredded cheese and nacho chips
Directions: In a bowl, mix together the black beans, diced tomatoes, taco seasoning, cream of chicken soup and frozen corn. Place your chicken breasts in the bottom of your crock. Pour your mixture over the chicken. Cook on LOW for 6-7 hours or on HIGH for 3-4. Take the chicken out, shred it and mix it back in with the "sauce." Serve in whichever way you choose and ENJOY!