Crock Pot Spanish Chicken

• Meat

  • 2 lbs Chicken breasts or thighs, boneless skinless

• Produce

  • 1/2 cup Cilantro
  • 1/2 cup Corn, frozen
  • 2 Garlic cloves
  • 1 Onion, medium
  • 1/2 Red and green bell pepper, large
  • 1 Red chili pepper flakes
  • 1 (10 oz can Rotel tomatoes
  • 1 (14.5 oz can Tomatoes, petite
  • 1 (15 oz can White beans

• Canned Goods

  • 1 (6 oz can Tomato paste

• Pasta & Grains

  • 2 cups Rice, cooked

• Baking & Spices

  • 1 Salt and pepper to your taste
  • 3 tbsp Taco seasoning

Found on julieseatsandtreats.com

Directions

• Add chicken to slow cooker. Sprinkle taco seasoning over both sides of chicken. Add remaining six ingredients to the slow cooker.
• Cover, cook on low for 6-8 hours. If you notice the liquid is too thin for your liking, add 3 teaspoons of cold water, 3 teaspoons of corn starch to a glass and mix until no lumps remain. Add mixture to slow cooker before time is up and let cook for 15 -30 minutes.
• Once the chicken is cooked through, add in the white beans, corn and cilantro. Mix well and let sit until corn is warmed.
• Serve over cooked rice. Enjoy!