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4-5 boneless, skinless chicken breasts (mine were frozen)
1 can corn, drained
1 can black beans, drained and rinsed
3 cups mango salsa
Cumin to taste (1/2 to 1 tsp.)
Lemon Pepper to taste (1/2 to 1 tsp.)
Put chicken breasts in crock pot. Mix all other ingredients in a separate bowl. Pour over chicken breasts and cook on high for 4-6 hours. Shred chicken with two forks in the crock pot and serve over rice.
Garnish with cilantro or parsley, if desired.
*You could use regular salsa for a Mexican taste and serve over rice or tortilla chips.