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If you are in the mood for a quick and easy Mexican dish, give this recipe a shot and whip up a festive, AWESOME Mexican meal that will have you and your family doin’ the Mexican hat dance.
Place chicken breasts in the bottom of a slow cooker. Top with cream soup. On top of that add the corn, black beans, salsa, and taco seasoning. Stir lightly. Cover with the lid and cook on low for 7-8 hours or on high for 3-4 hours. When ready to serve, stir in your cooked rice. Serve with favorite toppings (sour cream, more cheese, lettuce, tomato, even Tostitos or Fritos—makes great nachos, yum). Enjoy! This heats up really well, too.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!