Mexican Chicken

Throw the following into your crockpot:

• 3 boneless, skinless chicken breasts
• 1 can stewed tomatoes (include the juices)
  
• 1/2 C diced bell peppers (or a hotter pepper if you like HOT)
• 1/2 packet of taco seasoning
• 1/2 C diced onion (optional)
  

Let that cook on high (if chicken is frozen) or low (if chicken is thawed) for 4 hours.

Shred the chicken while still in the crockpot. Now throw in:

• 1 can of drained black beans
• 3/4 C of corn (canned or frozen)

Let that cook for one more hour on low.

Now you have some great shredded chicken that can be used for tacos, burritos, tostadas, or stuffed quesadilla (which is what we used it for). You can top it with cilantro, fresh tomatoes, etc.

YUMMY!