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Crock Pot Spanish Chicken

Julie Evink
  • minutes
  • Serves 6

INGREDIENTS

2 lb

boneless skinless chicken breasts or thighs

3 tbsp

taco seasoning

1/2

large red and green bell pepper (chopped)

1

medium onion (chopped)

2

garlic cloves (minced)

1 14.5 ounce can

petite diced tomatoes, undrained

1 10 ounce can

rotel tomatoes, undrained

1 6 ounce can

tomato paste

1 15 ounce 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