Mexican Crockpot Chicken

strongnotskinny121

Chicken thighs
black beans
whole kernel corn
Salsa*
cumin
salt, pepper to taste


* I made my own salsa using my blender: one can of mild rotel (not drained), one can diced tomatoes (partial drained), one roasted jalapeno, 2 cloves of garlic, cilantro (to taste, I think I used to much, but my husband loves it), half a sweet onion.


Season thighs with cumin, salt and pepper and layer in bottom of crock-pot. Rinse the black beans and put on top of chicken. Next, the corn, and then pour salsa on top. Cook on low for 6 hours, pull out the bones and shred the chicken. Serve with tortillas and your favorite burrito toppings. You can also serve as taco salad with kale and chips.

I figured 8 servings ( I had 6 thighs) at 220 a serving, not including wrap, toppings, etc.

Enjoy!