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Crock Pot Southwest Chicken Chili
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|1 lb Boneless Skinless Chicken Breast|
|2 cans Kuners Black Beans, (15 oz. each) drained and washed|
|2 cans Rotel Tomatoes, (15 oz. each)do NOT drain|
|1 cup salsa of your choice|
|1 can chopped green chilies, 4 oz.|
|1 can tomato sauce, 14 oz.|
|Shredded Cheddar Cheese, for topping|
|Sour cream, for topping|
- Place the chicken breasts on the bottom of the crock pot. Pour all of the remaining ingredients over the top and stir. Cook on low for 8 hours. Before serving, shred the chicken and stir well.
- To serve: Place a handful of Fritos on the bottom of the bowl. Scoop the Chicken Chili over the top of the chips and top with cheese and sour cream as desired... enjoy!
- Perfect recipe for your crockpot or slow cooker.
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