Mexican Chicken and Rice

Mexican Chicken and Rice

What you'll need:
- Slow Cooker
- Steamer or Rice Cooker
- 1-2 c of Rice (Basmati)
- 4 Chicken Breast w/o bone thawed
- 1/2 c Chicken Stock
- 1/2 c Salsa (We use Costco's Organic - so yummy!)
- 1 Can of Red Kidney Beans *drained*
- 1 Can of Black Beans *drained*
- 1 c of Corn (I use white/yellow)
- 2 pinches of Chili Powder (I just BIG pinches, we like it spicy)
- Onions (however much you desire)
- Salt and Pepper to taste.

1. Add all ingredients into the Slow Cooker and set time for 6 hours.
2. Occasionally stir.
3. After about 3-4 hours (if the Chicken is tender enough) use a spoon to shred the meat apart.
4. Let simmer for another hour.
5. Clean Rice and add to steamer for 50 minutes. (That's how long ours takes, cook yours accordingly).
6. Time to eat! Serve your Mexican Chicken over the rice and you have yourself a quick, easy, tasty meal!

(Other option is to make burritos out of this)

~Enjoy~