Kendall's Mexican Chicken

I was over at my friend Kendall's house a while ago and she was very busy pouring all sorts of ingredients into her crock pot before we went to lunch. I was curious so asked her what she was making, and she told me about this mexican chicken stew sort of thing. I was unsure as to how it would turn out because I am not that big of a crock pot user, but decided to try it anyway. I was totally blown away by the results- it was one of the best things I've ever eaten on a tortilla! If you don't have a crock pot or slow cooker, you can put the ingredients in a dutch oven and cook at 200 degrees for 8 hours, or you can speed up the process and cook everything on the stove in a pot at a low temp. I think the long cook time really made all of the flavors blend together well and made the chicken pull apart nicely. This is something you can throw in the pot before you go to work and have a really nice dinner when you get home, or you can spend all day Sunday watching it cook which is what I did. I ended up freezing the chicken in 2 person servings which will be really nice in a couple of weeks when I'm in the mood for it again, or have a friend over for dinner. I served this with sour cream and chopped cilanto with tortillas on the side, but it would be delicious over rice, sprinkled with cheese, etc. This is also a great meal because you can theoretically keep all of the ingredients on hand easily (chicken breasts in the freezer) and make it on a whim without having to go to the grocery store.

Ingredients:

-1 package chicken breasts

-1 jar of salsa (I used medium, but mild or hot are both fine depending on what level of spiciness you want)

-2 cans of Rotel tomatoes with green chilies

-1 can of corn, drained

-1 can of black beans, drained

-1 tsp of cumin

-sour cream (optional, for serving)

-cheese (optional, for serving)

-tortillas (optional, for serving)

-rice (optional, for serving)

-chopped cilantro (optional, for serving)

Directions:

-Put chicken, salsa, tomatoes, corn, beans, and cumin in a slow cooker or dutch oven (200 degrees).

-Cook on low for 6 hours, at which point you should use two forks to pull apart the chicken into small pieces. The chicken should come apart easily.

-Cook for another hour.

-Serve with sour cream and/or cheese with rice or tortillas on the side. Garnish with chopped cilantro.