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Categories:
Victoria black beans kernels Victoria garlic ground cumin salt freshly ground pepper chicken breasts
Viewed: 49 - Published at: 2 years agoIngredients
- 1 Jar of LA VICTORIA(R) Mango Habanero Salsa
- 1 CAN (15 0Z) of Black Beans, Rinsed and Drained
- 1 can (15 OZ) Corn Kernels, Rinsed and Drained
- 1 Can (4 OZ) LA VICTORIA(R) Fire Roasted Diced Green Chiles
- 4 Cloves Garlic, Peeled
- 1 tablespoon Ground Cumin
- 1 teaspoon Salt
- 1/2 teaspoon Freshly Ground Pepper
- 4 Boneless Chicken Breasts
Method
- In slow cooker, combine LA VICTORIA(R) Mango Habanero Salsa, black beans, corn kernels, LA VICTORIA(R) Fire Roasted Diced Green Chiles, garlic cloves, cumin, salt and pepper. Stir to combine. Add chicken breasts to slow cooker and toss with sauce. Cover and cook on HIGH for 4 hours or until chicken shreds easily with fork.
- Remove chicken breasts from slow cooker and shred meat using two forks. Using strainer or slotted spoon, drain sauce from slow cooker, reserving thick salsa, black bean and corn mixture. Discard liquid. Add strained cooking sauce to shredded chicken and toss to coat.
- Warm tortillas and set out toppings. Serve chicken, with sauce and let everyone assemble his or her own tacos.
