2poundschicken breastsabout 3 large chicken breasts
15ouncesblack beans1 can, rinsed and drained
15.25ouncescorn1 can, drained
Spray the crock pot sides with cooking spray and place the chicken breasts in the bottom.
Cover the chicken breasts with 2 cups of your favorite bbq sauce.
Pour chicken stock over the top.
Cover and cook on low for 6-7 hours or on high for 3-4 hours.
Shred the chicken using two forks and then add the black beans and corn. Stir to mix.
Cover and cook for an additional 30 minutes to heat through.
Serve in a bowl with sour cream and cheddar cheese on top, if desired. It's delicious served with crusty bread or tortilla chips.
Refer to the article above for more tips and tricks.The calories shown are based on the soup serving 8, with 1 serving being 1/8 of the soup (without toppings). Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information. The information in the nutrition box are calculated through a program and there is room for error. If you need an accurate count, I recommend running the ingredients through your favorite nutrition calculator.**