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Categories:
chicken breasts canola oil water taco vegetable juice salsa black beans frozen corn Cheddar cheese sour cream fresh cilantro
Viewed: 7 - Published at: 4 years agoIngredients
- 1 12 lbs boneless skinless chicken breasts, cubed
- 2 teaspoons canola oil
- 12 cup water
- 1 (1 1/4 ounce) envelope taco seasoning
- 1 (32 ounce) can V8 vegetable juice
- 1 (16 ounce) jar salsa
- 1 (15 ounce) can black beans, rinsed and drained
- 1 (10 ounce) package frozen corn, thawed
- 6 tablespoons reduced-fat cheddar cheese
- 6 tablespoons reduced-fat sour cream
- 2 tablespoons chopped fresh cilantro or 2 tablespoons parsley
Method
- In a large nonstick skillet, saute chicken in oil until no longer pink.
- Add water and taco seasoning; simmer until chicken is well coated.
- Transfer to a slow cooker.
- Add V8 juice, salsa, beans and corn; mix well.
- Cover and cook on low for 3-4 hours or until heated through.
- Serve with cheese, sour cream and cilantro.
