INGREDIENTS



(4 Cans) Hot Rotel
(1 Can) Mexican Diced Tomatoes
(1 Can) Pinto Beans
(1 Can) Red Kidney Beans
(1 Can) White Corn - DRAINED
(1 Can) Black Beans - DRAINED & THOROUGHLY RINSED
(1 Pouch) Ranch Mix
(1/4 Cup) Taco Seasoning
(2 to 3 Pounds) Chicken

If you don't like [color:"red"]really spicy[/color]...substitute "Regular" Rotel and a 6oz can of "Green Chillies" for "Hot" Rotel.

DIRECTIONS

1) Pour all canned goods into a Crock Pot (complete with the can's liquid UNLESS it says to drain or drain & rinse).

2) Stir in Ranch dip powder.

3) Stir in Taco powder.

4) Boil chicken and shred it thoroughly.



5) Add chicken to Crock Pot,





6) Stir everything together and cook COVERED on high for several hours.

***Cook covered for around 2 hours or longer if your crock pot doesn't bring ingredients to right below "simmering" fairly quickly. Chicken should be TENDER and succulent. Beans should be soft but not chalky. There is no risk of illness from "undercooking" since the chicken was boiled. You will only have "hard" beans or "under simmer-blended" broth***



REPEATED WARNING This is a "SPICY" recipe. If you don't like "hot" then please heed the advice to substitute "Regular Rotel" and a 6oz can of "Green Chillies" for the "Hot Rotel". This recipe WILL clean your sinuses!