Chicken Mexican Haystacks

This is one of my favorite recipes, it's just so good! I've made this in a slow cooker and also my instant pot. In the Instant Pot, I've cooked the chicken breasts from frozen with a couple of cups of chicken broth for about 40 mins and then shredded the chicken, I remove some of the broth and add the rest of the ingredients and put the setting on saute for a while to warm everything up adding some broth if needed. It makes it pretty saucy, but that makes it good when you serve it over rice. 

You can go HERE for the original recipe. The recipe and photo come from togetherasfamily.com. 

Ingredients

• 3 large boneless, skinless chicken breasts
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (115 oz) diced tomatoes, undrained (I used spicy Rotel)
• 1 -1/2 cups frozen corn or 1 can

Cream Tex-Mex Sauce

• 1 3/4 cups chicken broth
• 1 can chopped green chilies
• 4 oz cream cheese
• 1 cup sour cream
• 1 small sweet onion, roughly chopped
• 1 packet ranch seasoning mix
• 1 packet taco seasoning

Mexican Haystacks

• Corn chips
• white or brown rice
• taco toppings of your choice (shredded cheese, lettuce, tomato, avocado, onion, olives, jalapenos, etc)

Instructions

Put chicken breasts into the slow cooker. Add the beans, tomatoes, and corn. 

In a blender combine all ingredients for the creamy sauce and blend until smooth and combined. 

Pour into the slow cooker and mix everything together. Cover with the lid and cook on low for 5-6 hours or until chicken is tender and can easily shred. 

Shred chicken and add back into the slow cooker Serve with rice, corn chips, and toppings fo your choice. You can also keep this on the warm setting until ready to serve.