CROCK POT SPANISH CHICKEN

INGREDIENTS

  • 2 pounds boneless skinless chicken breasts or thighs
  • 3-4 tablespoon taco seasoning
  • 1/2 large red and green bell pepper, chopped
  • 1 medium onion, chopped
  • 2 garlic cloves, minced
  • 1 (14.5 oz) can petite diced tomatoes, undrained
  • 1 (10 oz) can rotel tomatoes, undrained
  • 1 (6 oz) can tomato paste
  • 1 (15 oz) can white beans, rinsed and drained
  • 1/2 cup frozen corn
  • 1/2 cup cilantro
  • salt and pepper to your taste
  • red chili pepper flakes, optional
  • 2 cups cooked rice

INSTRUCTIONS

  1. Add chicken to slow cooker. Sprinkle taco seasoning over both sides of chicken. Add remaining six ingredients to the slow cooker.
  2. Cover, cook on low for 6-8 hours. If you notice the liquid is too thin for your liking, add 3 teaspoons of cold water, 3 teaspoons of corn starch to a glass and mix until no lumps remain. Add mixture to slow cooker before time is up and let cook for 15 -30 minutes.
  3. Once the chicken is cooked through, add in the white beans, corn and cilantro. Mix well and let sit until corn is warmed.
  4. Serve over cooked rice. Enjoy!