Submitted by Jessica Guinan
1.5 lbs boneless chicken breast, cubed
2 tsp canola oil
1/2 c. water
1 envelope taco seasoning
1 can (32oz) V8 juice
1 jar salsa
1 can black beans, rinsed & drained
1 pkg frozen corn, thawed
6 tbsp cheddar cheese
6 tbsp sour cream
2 tbsp minced fresh cilantro
In a large skillet, saute chicken in oil until no longer pink. Add
water and taco seasoning; simmer, uncovered, until chicken is well
coated. Transfer to a slow cooker. Stir in the juice, salsa, beans &
corn. Cover and cook on LOW for 3-4 or until heated through. Serve with
cheese, sour cream & cilantro.
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