Chicken Mexican Haystacks

• Meat

  • 3 Chicken breasts, large boneless skinless

• Produce

  • 1 can Black beans
  • 1 1/2 cups Corn, frozen
  • 1 can Green chilies
  • 1 Sweet onion, small
  • 1 can Tomatoes

• Canned Goods

  • 1 can Chicken broth

• Pasta & Grains

  • 1 White or brown rice, cooked

• Baking & Spices

  • 1 packet Chicken taco seasoning
  • 1 packet Ranch seasoning mix
  • 1 Taco toppings

• Snacks

  • 1 Corn chips

• Dairy

  • 4 oz Cream cheese
  • 1 cup Sour cream

Found on togetherasfamily.com

Description

Ingredients

• 3 large boneless, skinless chicken breasts
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (15 oz) diced tomatoes, undrained
• 1 1/2 cups frozen corn
• 1 can (14.75 oz) chicken broth
• 1 can (4.5 oz) chopped green chilies
• 4 oz cream cheese
• 1 cup sour cream
• 1 small sweet onion, roughly chopped
• 1 packet ranch seasoning mix
• 1 packet chicken taco seasoning
• corn chips
• cooked white or brown rice
• taco toppings of your choice (shredded lettuce, cheese, tomato, avocado, olives, etc)

Directions

• Put chicken breasts into the slow cooker. Add the beans, tomatoes, and corn.
• In a blender combine all ingredients for the creamy sauce and blend until smooth and combined.
• Pour into the slow cooker and mix everything together. Cover with lid and cook on low for 5-6 hours or until chicken is tender and can easily shred.
• Shred chicken and add back into the slow cooker. Let warm in the slow cooker while you prepare the toppings.