Treena Bolingbroke
4 chicken breasts, frozen
3 cans mexican stewed tomatoes
2 cans black beans, washed and drained
1 can chopped green chilies - mild
2 cups salsa
3 8oz tomato sauce
tortilla chips
grated cheese
Put all ingredients except chips and cheese in crock pot. Cook for 9 hours. Take chicken out and shred, then put back in crock pot. Serve with chips and cheese.
4 chicken breasts, frozen
3 cans mexican stewed tomatoes
2 cans black beans, washed and drained
1 can chopped green chilies - mild
2 cups salsa
3 8oz tomato sauce
tortilla chips
grated cheese
Put all ingredients except chips and cheese in crock pot. Cook for 9 hours. Take chicken out and shred, then put back in crock pot. Serve with chips and cheese.
NOTE: the picture is from Rachael Ray's recipe. It was the closest to what I remember this recipe looking like. She added a few extra garnishes to hers.
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