Mexican Crockpot chicken

Name: Mexican Crockpot chicken Recipe
Yield: 10
Ingredients: * 24 0z. (3) boneless skinless chicken breasts cooked; * 1 onion medium chopped; * 1 8-oz can tomato sauce; * 2 16-oz cans diced tomatoes w/chilies; * 1 packet taco seasoning; * 1 tbsp cumin; * 1 tbsp chili powder; * chili peppers chopped (optional); * 2 4 inch chorizo cut into chunks; * 1 16-oz can black beans drained; * 1 16-oz can kidney beans drained; * 1 large can white hominy drained (you can also use frozen or canned corn I prefer hominy because it is more MEXICAN); * 1 can chopped black olives (optional); * chopped fresh cilantro

Number of Servings: 10

Ingredients

* 24 0z. (3) boneless skinless chicken breasts cooked* 1 onion, medium chopped* 1 8-oz can tomato sauce* 2 16-oz cans diced tomatoes w/chilies * 1 packet taco seasoning* 1 tbsp cumin* 1 tbsp chili powder* chili peppers, chopped (optional)* 2 4 inch chorizo cut into chunks* 1 16-oz can black beans,drained* 1 16-oz can kidney beans,drained* 1 large can white hominy,drained (you can also use frozen or canned corn, I prefer hominy because it is more MEXICAN)* 1 can chopped black olives (optional)* chopped fresh cilantro

Directions

Serving Size:�1 cup

Shred chicken. Put oinions, tomato sauce, diced tomatoes, taco seasoning, cumin, chili powder,and chopped peppers into crock pot and mix well. Add shredded chicken and chorizo and mix well again. Add drained beans and hominy and mix well again. Cook on high for 4-6 hours or low 6-8 hours. Top with cilantro and olives. Serve over rice or as filling for flour or corn taco shells.

Servings Per Recipe: 10

Nutritional Info Amount Per Serving