note: these proportions were huuuuuge– paul and i had 5 friends over for dinner for dinner, and even with the 7 of us there were a ton of leftovers. they made awesome tacos with shredded cheese and avocado.
adapted from http://iowagirleats.com/2012/09/27/crock-pot-chicken-tacos-with-mexican-rice/
-6 boneless/skinless chicken breast halves
-1 28 oz can diced tomatoes
-1 14 oz can corn, drained
-1 14 oz can black beans, drained
-1 packet taco seasoning
-about 2-3 cups of chicken broth (enough to submerge everything else)
directions: throw everything in a slow-cooker and set for 8 hours on low. remove chicken to pull it apart, then return to crock pot to keep warm.
-1 medium diced onion
-1 cup diced tomatoes from cooked pot of crock pot goodness
-2 cups liquid from cooked pot of crock pot goodness
-1 cup chicken broth
-1.5 cups rice, rinsed
sautee onion in a bit of olive oil until translucent. add to a pot with all of the other ingredients, bring to boil, and then lower temperature/ cover to cook until done- about 20 minutes.