School-Night Salsa Chicken
20 Dec 2015
- Place chicken and salsa in a slow cooker and cook on high for 3-4 hours.
- When the thickest part of the chicken registers 165° F on a meat thermometer, use either two forks or an electric mixer to shred the chicken, along with the salsa.
- After the chicken is shredded to your desired consistency, add black beans, peppers and corn to the slow cooker. Cook until peppers and corn warm, about 20 minutes or less.
- Serve chicken mixture over rice and top with shredded cheese and avocado slices, or wrap the chicken mixture, rice, cheese and avocado together in a tortilla.
