This recipe feeds about 4 so you may want to double it for larger groups. You can also double the recipe and freeze the leftovers for quick meals another time. Enjoy!
3 Ingredient Mexican Crock-pot Chicken
Created by jalene's sister-in-law ;)
- 1 & 1/2 cups of cooked black beans or 1 can, rinsed and drained
- 1 pint fresh salsa
- 2 chicken breasts (can be frozen)
- Place all the ingredients into a crock-pot on high. Cover and let simmer 6-8 hours. Shred the last 30 minutes before eating.
Store leftovers in an airtight container in the fridge for up to 3 days or freeze.