Tex-Mex Chicken

This is one of those recipes that I always have the ingredients on hand and it's SO versatile that it makes for really quick dinners if I have a few of these already whipped up in the freezer. But, if I don't, all I need to do is open a few cans and throw everything together! I hope you can adopt one of these variations for your family.

Tex-Mex Chicken

2-3 boneless, skinless chicken breasts
1 can corn
1 can Rotel
1 can black beans
1 chopped white onion
2 t cumin
1 t chili powder
1 t garlic powder
1/2 t paprika
salt and pepper to taste

Freezer Instructions: 
Dump everything into the freezer bag. When you're ready to cook, dump everything into the crockpot.

Crockpot Instructions: 
Dump everything into the crockpot. Cook on low for 6-8 hours or on high 3-4 hours.

Variations

Tex-Mex Chicken Bowls 
Shred chicken breast, place back in crockpot. Mix together. Serve over rice. Top with plain Greek yogurt or sour cream, shredded cheese, cilantro, and tortilla chips.

Tex-Mex Chicken Tacos
Shred chicken breast, place back in crockpot. Mix together. Scoop mixture into tortillas.

Tex-Mex Chicken/Creamy Taco Soup
Add 2-4 cups of chicken broth and a block of cubed cream cheese to the crockpot before cooking. Shred the chicken once cooked and mix together. Serve with cheese,  and sour cream.