Brian loves taking crockpot pulled chicken for his lunches at work. This southwest inspired version is great with rice or alone. We love making this because it is super easy and has a great variety of ingredients that mix well with each other.
1 can black beans, rinsed
1 can pinto beans, rinsed
1 can diced tomatoes
1 bag frozen corn (12 oz)
1 jar chunky salsa
4 chicken breasts
2-4 fresh jalapeños, chopped and to taste
Place chicken on bottom of crockpot. Pour beans, tomatoes, salsa and corn over chicken. Add fresh chopped jalapeños or other fresh peppers to taste. Cook on high 4-6 hours until chicken is cooked. Remove and place chicken on a cutting board. Shred with two forks and return to crockpot. Stir to combine. Best served over rice.
Do you have any go-to recipes for lunches that are quick and easy? What are your tricks for making lunches simple and flavorful?