2 10oz cans of Ro-Tel (I tried Lime & Cilantro)
1 can black beans, rinsed and drained
1 can kidney beans, rinsed and drained
1 can corn
1 onion, chopped
2 14.5oz cans low-sodium chicken broth
1-2 cups of water
1 Packet of Taco Seasoning
Top it off with:
Mexican blend cheese
(yep, told you I was too excited.)
Then just add in all of the canned goods, water, and seasoning.
Put your chicken in and make sure it is almost submerged in everything you have in your pot. Cover and cook on high 6-7 hours or low for 8-9 hours. Luckily my chicken shredded itself for the most part. If it doesn't, just take it out and shred it yourself and throw it back in. Grab yourself a bowl, I suggest a big one, and scoop some of this deliciousness in it. Top it off with your favorite toppings and dig in. Fresh cilantro made mine extra tasty.
Here is my bowl:
Let me just say that my husband is NOT a fan of leftovers and it's like getting a cat in water to make him eat any. Not this dish! Ladies, he ate on it for 2-3 days. We definitely decided to add this to our meal list. A must try and nothing better on a cool fall or winter day.
Overall review: 10/10. Thank you, Pinterest.