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Ingredients
1 1/2 Pounds boneless skinless chicken thighs, cubed
2 Teaspoons canola oil
1/2 Cup water
1 Packet taco seasoning
1 (32 oz) Can V8 juice
1 (16 oz) Jar salsa
1 (15 oz) Can black beans, rinsed & drained
1 (10 oz) Package frozen corn, thawed
6 Tablespoons reduced-fat cheddar cheese
6 Tablespoons sour cream
2 Tablespoons fresh cilantro, minced
Instructions
In a large nonstick skillet, saut� chicken in oil until no longer pink. Add water and taco seasoning; simmer, uncovered, until chicken is well coated.
Transfer to a 5 quart crockpot. Stir in the V8 juice, salsa, beans and corn. Cover and cook on LOW for 3 to 4 hours or until heated through. Serve with cheese, sour cream and cilantro.