Mexican American Pantry Chicken

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Mexican American Pantry Chicken

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Servings: 4 Chicken Breasts
Course: Chicken, Crock Pot, Dinner, Soups & Stews
Ingredients Method

Ingredients
  

  • 4 boneless, skinless chicken breasts, trimmed of excess fat
  • 1 20-ounce can of black beans, drained and rinsed
  • 1 14-ounce red enchilada sauce
  • 1 10.75-ounce can Campbell’s nacho cheese soup
  • crockpot

Method
 

  1. put the chicken in the bottom of the crockpot. Pour drained/rinsed black beans over top of raw chicken. in a separate bowl, mix enchilada sauce and cheese soup, then pour over chicken and beans. set on low and cook 8 or so hours.
  2. serve with a side of rice, beans, chopped onions and tortilla shells.

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