Salsa Chicken

About This Recipe

Shredded chicken breasts cooked in the crockpot paired with sautéed peppers and onions with refried black beans.

Ingredients

• 2 lbs boneless skinless chicken breast
• 14 oz can chicken broth ⁣
• 2 cups salsa ⁣
• 2 cans black beans ⁣ (30oz)
• 1 tbsp cumin ⁣
• 1/4 cup jack cheese ⁣
• 3 medium bell peppers
• 1 medium onion
• 2 tbsp olive oil⁣
• Cilantro ⁣

Instructions

1. Put the chicken and broth in a crockpot. Cook on low for 5-7 hours or high for 4 hours. ⁣
2. Remove the chicken from crockpot when finished cooking and shred. Add salsa and mix. Season to taste. ⁣
3. Cut onion and peppers into strips. Sauté in oil until soft. ⁣
4. Add black beans to a pot. Bring to a light boil and mash the beans into a paste. Add oil if necessary. Cook until the liquid has reduced (probably 8-10 minutes). Add cumin, salt and pepper to taste. ⁣
5. This recipe makes 5 servings. Divide your ingredients 5 ways. Top the beans with a little bit of jack cheese. ⁣