Egg Free, Dairy Free Crock Pot Mexican Chicken

This is another great crock pot meal. 4 pounds of chicken makes a lot of this casserole. However, it does freeze really well. You can easily reduce the chicken to 2 pounds if you desire. The top picture was taken before I shredded the chicken. This works great if you don't want to bother shredding the chicken. You will notice that there is more liquid if you use it this way. The middle and bottom pictures are with the shredded chicken and served the next day. We liked it much better shredded, which also makes a great taco filling.

Crock Pot Mexican Chicken


2-4 lbs boneless skinless chicken breasts, cut into large chunks

24 oz jar salsa

15.5 oz can kidney, black or pinto beans

1 can corn

Combine all of the ingredients in the crock pot, pressing the chicken into the mixture as much as possible. Cover then cook on low for 6-8 hours or until the chicken is cooked through and tender. Shred the chicken then return it to the crock pot. Mix thoroughly then serve.

*  Great as a casserole or taco filling.

*  The meal freezes very well both ways.