Comments on: Mexican Corn and Bean Chicken

By: Angela

Angela — Wed, 15 Dec 2010 17:28:14 +0000

An even easier method is to scrap the salsa and spices. Instead, use two cans of chili-ready Rotel, cut the chicken up like Missy said, and continue from there. Makes it spicier, too!

By: Tracy

Tracy — Tue, 16 Mar 2010 04:33:18 +0000

I have made this 2 times. My family really likes it. It is good on lettuce with cheese as a Chicken Taco Salad.

By: Missy

Missy — Sat, 21 Nov 2009 17:46:15 +0000

I’ve made this recipe as chicken chili a few times now.
I’ve found that if you cut the chicken in little pieces before you put it in the crock you won’t need to take it out to shred – just stir it really well and mush any non-shreddy pieces against the side before serving.
It’s also good with black beans. and I’ve added a can of diced tomatoes and a 2nd can of beans.
Hubby loves this and will keep eating it for meals until it’s all gone!