Easy Mexican Slow Cooker Chicken

This is a very simple slow cooker chicken dish that can be served as a dip with tortilla chips, or over rice, or in a corn or flour tortilla. Very versatile and oh so easy!


4 appetizer servings


4 boneless skinless chicken breasts, trimmed of excess fat 1 can (20 ounces) black beans, drained and rinsed 1 can (14 ounces) red enchilada sauce 1 can (10.75 ounces) Nacho Cheese Soup Rice or tortillas or tortilla chips

Nutritional information

No nutrition information available


1. Place chicken pieces in a slow cooker. Pour drained and rinsed black beans on top of chicken.
2. In a bowl, mix the enchilada sauce and soup mix. Pour mixture over contents of slow cooker.
3. Cook chicken on low heat for eight hours. Pull apart.
If desired, serve over rice or with tortillas.