Slow Cooker Mexican Casserole

Helllllloooo lovelies! Ok, all of you busy ladies (and gents) out there, especially you busy moms!!! I found my SUPER quick, easy go to dinner to share with you!  Who doesn't LOVE a crock pot dinner?! I threw everything in there on my way out of the house, came home 8 hours later to the DELISH smells of YUMMY mouthwatering MEXICAN greeting me at the door! The family gave it 5 stars!!!! One more reason I LOVE it...I served it over some brown rice with lime and cilantro, but you can TOTALLY throw this into soft tortilla shells and eat it like a burrito. Definitely give this a try if you are in a HURRY and need something on the fly.  Let me know what you think!  (I need to start sneaking my camera out before my family sits for dinner so I can get some nice pics..not these phone ones!!! LOL)

Ingredients

• 4 boneless, skinless chicken breasts
• 1 cup / 240 ml black beans
• 1 cup / 240 ml corn kernels (fresh or frozen)
• 1 small jar salsa (your favorite variety)
• 1 Tbsp / 15 ml cumin
• 1 Tbsp / 15 ml chili powder
• 2 cups / 480 ml cooked brown rice

Everything in the crock pot before I left house. 

Preparation

1. Add to slow cooker: chicken breast, beans, corn, salsa, cumin and chili powder. Mix and cook on low 8 to 10 hours. Serve with cooked brown rice.

If you want to make a creamier version, add ½ cup plain Greek yogurt the last 30 minutes of cooking.

8 hours later....home to this! YUM! :)

ENJOY!