Crock Pot Chicken Taco

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1 16 oz. can black beans, drained

1 16 oz. can kidney beans, drained

2 garlic cloves, minced

1 medium onion, chopped

1 jalapeno pepper, minced

1 green bell pepper, chopped

10 oz. package frozen corn kernels

1 8 oz. can tomato sauce

1 28 oz. can diced tomatoes, drained

1 tbsp. cumin

1 tbsp. chili powder

1 tsp. dried oregano

1 tsp. kosher salt

1/2 tsp. freshly ground pepper

2 boneless, skinless chicken breasts, uncooked

1/4 cup chopped fresh cilantro


1. Combine ingredients 1 through 14 in a slow cooker. Stir until combined. Place uncooked chicken on top and cover. Cook on low for 6 hours or on high for 4 hours, stirring occasionally.

2. Thirty minutes before serving, pull chicken breasts apart with two forks. Stir and continue cooking. Top with fresh cilantro or any other desired toppings.

Bon Appetit!

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