3–4 chicken breasts (frozen or thawed)
2 cans of Rotel
2–3 cans of white beans (liquid and all)
12 ounces of shredded cheddar cheese
1/2 cup of onion
Cumin to taste
Put everything in a Crock-Pot on low for 8 to 10 hours. Once the chicken is cooked, pull apart with a fork and shred. Serve with Fritos and sour cream or nacho style with tostada chips and shredded lettuce.
Recipe from RachelCruze.com
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