Obviously this came from Dan, a good friend back in my Senior year at BYU! He shared with me and my friend Rachel after a long walk back from campus in the cold and nothing had ever tasted better. Now I love it because its a great last minute meal that goes together fast!
1 can corn
2-4 chicken breasts
1 can kidney beans
2 tsp chili powder
1 can black beans
1 tsp garlic salt
1 can diced tomatoes
Place chicken breast in crock pit (they can be frozen). Drain all cans but tomatoes and add to crock pot with spices. Crock pot on low for 8 hrs or high for 4 until chicken falls apart and shreds. Serve in tortillas with cheese and sour cream.
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