Mexican Chicken, Beans & Corn

Okay so I may be obsessed with my Crock Pot... Where has it been all my life!? Today I made a great Mexican chicken dish filled with tasty ingredients that when put together to cook in the crock pot became a delicious concoction that can be served on its own, over polenta, in a taco or tortilla wrap. I decided to serve this over rice however for a very simple meal. And honestly....after the first bite I actually sighed in delight...it was that good.



Mexican Chicken over Rice: serves 4-6

1-1/2lbs Chicken Breasts
1-1/2C Canned Black Beans - Drained and rinsed
1 Jar Salsa
15oz Tomato Sauce
1 Can Summer Crisp Corn - Drained
3TB Taco Seasoning

Place chicken, beans, salsa, tomato sauce and corn in a crock pot and cook over low heat for 4-6 hours until the chicken can be shredded. Remove from the crock and shred and return to the pot and let it cook for another thirty minutes. Serve in your favorite method and enjoy!

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WW: 7 Points Plus / serving @ 4 servings
5 Points Plus / serving @ 6 servings