Tortilla Chicken Stew
Ingredients:
1 1/2 lbs raw chicken breasts
1 (12 oz) jar of your favorite salsa
1 pound frozen corn (thawed)
1 pound frozen mixed bell peppers (thawed)
3 organic, corn tortillas, shredded by hand
Directions:
Place the chicken at the bottom of the crock pot and pour everything else over it. Cook on low for 8-10 hours. When the time is up, just stir and shred the chicken. Garnish with sliced olives, shredded cheese, and/or plain yogurt.
*TIP: kid approved! Freezes well and goes great with a hot summer night or a cold winter night.
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