Slow Cooker Cheesy Chicken and Frito Casserole

• Gluten free

• Meat

  • 2 lbs Chicken thighs, boneless skinless

• Produce

  • 2 10 oz ea cans ro-tel diced tomatoes and green chiles
  • 1 15 oz can Black beans
  • 1/4 cup Cilantro, fresh
  • 1/2 cup Corn, frozen kernels

• Baking & Spices

  • 1 Salt and pepper
  • 2 tbsp Tapioca, Instant

• Nuts & Seeds

  • 2 tsp Cumin

• Snacks

  • 4 cups Fritos corn chips

• Dairy

  • 1 1/2 cups Mexican cheese blend
  • 1 Sour cream

Found on tasteandtellblog.com

Description

Directions

• Combine the tomatoes, black beans, tapioca and cumin in the bottom of a 5 1/2 - 7 quart slow cooker. Season the chicken with salt and pepper on both sides, then nestle it into the tomato mixture. Cover and cook on low until the chicken is cooked through, 4 to 5 hours on low.
• Remove the chicken from the slow cooker to a cutting board and allow to cool slightly before cutting into bite sized pieces. Stir 1 cup of the crushed Fritos into the slow cooker along with 1 cup of the cheese, the corn and the cilantro. Stir the chicken back into the slow cooker and season with more salt and pepper, if needed.
• Sprinkle the remaining Fritos and cheese over the top, then cover and cook on high until the cheese is melted, 5-10 minutes.
• Serve topped with your desired toppings.