Food Friday: Slow Cooker Southwest Chicken Tacos!

This recipe is GREAT for in the hot summers when you don't want to heat your oven, takes less energy and produces less heat in your crockpot. It is also great to make in the winter when you want something warm and cozy in your tummy!

Ingredients

1 pkg small corn or flour tortillas

1 onion, diced

1 16oz can black beans, drained

1 16oz can kidney beans, drained

1 8oz can tomato sauce

1 8oz can corn, drained

2 14.5-oz cans diced tomatoes w/chilies ( usually use Rotel)
1 packet taco seasoning
1 T cumin
1 T chili powder

2 garlic cloves, minced
3-4 boneless skinless chicken breasts
1 package shredded cheddar cheese

sour cream to garnish



Directions

Combine beans, onion, corn, tomato sauce, cumin, chili powder, garlic, taco seasoning in crockpot. Place the RAW chicken breasts on top and cover. Cook on low for 8-10 hours. Right before you serve, use a fork to shred the chicken and stir right back into the mix. Serve over fried corn tortillas or soft flour tortillas and top with whatever toppings you desire. Some ideas would be shredded cheddar cheese, sour cream, jalapenos, fresh cilantro, guacamole, etc.

Joanna is the chief domestic engineer at home, holding the fort together for her family. Her and her husband of nine years have adopted three beautiful, sweet children. In her free time, she obviously loves cooking and baking! And especially enjoys sharing her cooking and baking ideas with family, friends, and strangers. For great new meals and treat ideas, visit
JoJo's Num Nums.