Slow Cooker Southwest Chicken

 We woke up Sunday morning to the slow drizzle of rain, the kind of weather that makes you want to crawl under a blanket on the couch and read a good book. I had just started The Shoemaker's Wife, and spent a perfectly lazy day under a quilt with a cup of coffee and my kindle. I was in no mood to fuss in the kitcen, so I sent Josh to the store for a few ingredients and pulled out the slow cooker. 

This recipe will make your house smell good for hours. It just so happened we had a six pack of Negra Modelo in the house, which was the perfect match for this Mexican meal. 

Slow Cooker Southwest Chicken
4 raw chicken breasts
1 can pinto beans, rinsed
1 can black beans, rinsed
1 can diced tomatoes (14oz)
1 can rotel (10oz) - substitute if you don't like spicy
1 bag frozen corn 
1 jar of salsa (12oz)
1 tsp cumin
2 tsp taco seasoning (I use this allrecipes version)
brown rice or quinoa (optional)

Toppings: monterey jack shredded cheese, diced jalapenos, diced avocado, cilantro, sour cream

1. Place chicken breasts on the bottom of slow cooker. Pour the tomatoes and salsa over the chicken, then add the beans, corn, cumin, and taco seasoning. 
2. Cook on low for 5-7 hours, until the chicken easily shreds when the pot is stirred.
3. Serve as a soup or over rice or quinoa, then add toppings of choice. (I loved the cheese, avocado, cilantro combination) with a cold Mexican beer on the side!