Slow Cooker Mexican Chicken

Yum
Chicken simmered slowly in a crock pot with Mexican flavors comes together for a very hearty weeknight meal. It's very simple to put together and then the crock pot does all the work. Coming in at a cost of just $7.72 to make (with your own garden pepper) or $9.01 if you purchase one from the store, this is still an economical meal in today's world. There's enough for at least 5-6 portions.

• 3-4 cups cubed raw chicken (I used boneless skinless large breasts and used 1 1/2 breasts total.)
• 1/4 cup chicken broth (or water if you have no broth)
• 1 - 16 oz. jar chunky salsa (medium or whatever strength you like)
• 2 - 15.5 oz. cans small white beans
• 1 - 4.5 can chopped green chiles
• 1 tsp. cumin
• 1 small green bell pepper - medium dice

1. Dice your chicken into bite sized cubes. Remember to remove that silver skin if there's a lot on the chicken breasts.
2. Dice your green bell pepper after removing the seeds.
3. The beans should be put in a colander and rinsed well.
4. To the crock pot add the chicken broth (you just need a little bit to coat the bottom).
5. Then add in the chicken, salsa, white beans, chilies, pepper and cumin. Stir well.
6. Set your crock pot to low and cook for about 6 hours or so. Or, set on high and cook 3-4 hours.

The total prep time for me was about 20 minutes so I think this is something you can do before you go to work in the morning. If you are one that is pressed for time in the morning then I offer this suggestion:

1. Do the prep work the night before and assemble in the morning. Even open up the canned ingredients and place them in a bowl. The next morning just dump everything in after you have put down a bit of chicken broth.

We found the spices in the salsa and the cumin to be enough. When the dish is complete you can adjust for salt and pepper. The reason I did not put salt in is because of the salt that is in the canned products.