Sharing a home-made recipe for a Tex/Mex, crockpot easy mess. Just made this a few days ago - and the family has it almost gone already.
3 - boneless, skinless chicken breasts, cut into bite size chunks (across the grain for most tender)
2 - 15.5 oz. cans of each, black beans and kidney beans (total 4 cans)
1/2 - large onion, diced
2 red, 2 green - bell peppers, cut into strips of about 1 1/2" long
2 - cups whole kernel corn
1 - packet, taco seasoning (such as McCormick's)
1 or 2 TBL - chili powder (to your taste)
1- tsp. oregano
1 - tsp. granulated garlic
*** - we add our own salt to taste
Toss all into a large crockpot, cook for about 5 hours, checking to make sure chicken is done and tender. I serve it with cooked rice and shredded, mixed Mexican cheese. We also sprinkle either hot sauce or a green tomatillo-based sauce over top on our plates. (Either sauce can be added to crockpot if desired. Depends on everyone's taste preferences.) A big plate of this, plus a salad will hold you for a while!