You can see the original recipe here, but here’s what I did (a few changes from the original).
1 can kidney beans
1 can black beans
1 small can (11 oz, I think) corn
1 can (15 oz maybe?) tomato sauce
1 small can Rotel (the recipe calls for more but I don’t like tomatoes very much so I just did a little bit)
1/2 onion, chopped (Michael doesn’t like onion so I did less than the original recipe)
1 packet taco seasoning
1 TBSP cumin
1 TBSP chili powder
3 chicken breasts
Dump everything into the crock pot. Cook on high for 6 hours. Shred the chicken and mix back in with the rest of the stuff. Serve (with cheese, sour cream, etc.)
So so so easy. The only prep work consisted of chopping the onion and opening the cans. Then once it was done all I had to do was shred the chicken, but thanks to this tip (found via Pinterest) even shredding the chicken was easy. (the trick is to put the shredded chicken in your KitchenAid mixer, turn it on for a few seconds, and the mixer shreds it right up – fantastic!).
This will definitely be a repeat meal.