This recipe is so yummy and easy, it seriously took 3 minutes to make! Beau said that he wants me to make it everyday for the rest of our married life...he LOVED it! I got the recipe from Sisters Cafe.
4-5 chicken breasts (boneless and skinlesless)
1 can corn, drained
1 can black beans, drained and rinsed
3 cups mango salsa
Cumin to taste
Lemon Pepper to taste
Put chicken breasts in crock pot. Add spices. Cover and cook chicken until tender. Shred chicken on a plate and return to crock pot. Save juices in separate bowl.
Add corn, beans and salsa. More salsa can be added to taste. If mixture seems dry, add some of reserved juices.
Serve over coconut jasmine rice for that Rumbi Island Grill taste. Garnish with cilantro or parsely, if desired.
*You could use regular salsa for a Mexican taste and serve over regular rice or tortilla chips.
***To make the coconut rice I used coconut milk. I did 1 1/2 cups rice to 3 cups coconut milk)