4 chicken breasts, frozen
2 Tbl. taco seasoning
1 green bell pepper, ribbed, seeded and chopped
1 can corn, drained
1 can black beans, rinsed and drained
1½ - 2 c. salsa (I used chunky Medium salsa)
For Serving:
cooked rice
chopped cilantro
chopped green onions
sour cream
shredded cheese
diced tomatoes
Place frozen chicken breasts in bottom of slow cooker. Sprinkle with taco seasoning. Add the chopped bell pepper, corn, beans and salsa. Cover and cook on high for 3½ - 4 hours or until chicken is cooked through. Shred chicken. Serve over cooked rice and top with desired toppings.
Slightly adapted from: Kraft