1. |
Drain beans. |
2. |
Combine beans, onion, tomato sauce, diced tomatoes with chilies, and taco seasoning in a slow cooker. |
3. |
Place whole (thawed) chicken breasts on top and cover. |
4. |
Cook on low for 10 hours or on high for 6 hours. |
5. |
Half hour before serving, remove chicken breasts and shred. Return chicken to slow cooker and stir back in. |
6. |
Top with fresh cilantro, reduced fat cheese, and/or light or fat-free sour cream. Serve with cornbread, low-fat chips, or rice. |
7. |
Note: this makes a lot and it is even better the next day for lunch! |