Time on High: 6 to 8 hours Time on Low: 8 to 10 hours Spice up your weeknight menu with this delicious recipe!
3 Seasoned and cooked boneless skinless chicken breasts
32 Ounces of your favorite salsa
3 Ears of shucked and trimmed corn
1 Small diced small red onion
1 Seeded and small diced jalapeño
2 Seeded and small diced tomatoes
1 Tablespoon of olive oil
4 Cups of cooked white rice
2 Cans of strained, rinsed, and cooked pinto beans
16 Corn tortillas
Mexican Cheese blend
2 Seeded and small-diced avocados
2 Limes cut into 16 wedges
1 Cup of cilantro leaves
Kosher salt and fresh cracked pepper, to taste
1. Place the 3 cooked chicken breasts along with 32 Ounces of your favorite salsa into a Crock-Pot® slow cooker and cook on low for 8 to 10 hours. Once it is finished cooking, pull the chicken apart using 2 forks.
2. In a large sauté pan on high heat with 1 Tablespoon of olive oil add in the corn, onion, jalapeño, and tomatoes. Sauté for 3 to 4 minutes to make a corn salsa. Season with salt and pepper and keep warm.
3. Assembly: Lay down 1 corn tortilla and add in a small amount of pulled cooked chicken, corn salsa, cooked rice, cooked pinto beans, sour cream, mexican cheese blend, diced avocados, cilantro leaves, and serve with a lime.