4 chicken breasts
1 can diced chilies
1/4 cup water
1 tsp chicken bullion
1/2 cup salsa
1 1/2 tsp chili powder
1 tsp cumin
1 can pinto (or black) beans-drained.
Throw all into crockpot 6 hours on high. Take out chicken breasts and shred using two forks. Put back into crockpot and mix well.
Serve on tortillas, top with cheese, and any other ingredients desired (lettuce, tomatoes).
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