Mexican American Pantry Chicken
4 boneless, skinless chicken breasts, trimmed of excess fat
1 20-ounce can of black beans, drained and rinsed
1 14-ounce red enchilada sauce
1 10.75-ounce can Campbell’s nacho cheese soup
put the chicken in the bottom of the crockpot. Pour drained/rinsed black beans over top of raw chicken. in a separate bowl, mix enchilada sauce and cheese soup, then pour over chicken and beans. set on low and cook 8 or so hours.
serve with a side of rice, beans, chopped onions and tortilla shells.