Ingredients
1-1/2 pounds boneless skinless chicken breasts, cubed2 teaspoons canola oil1/2 cup water1 envelope reduced-sodium taco seasoning3 cans (11-1/2 ounces each) V8 juice1 jar (16 ounces) salsa1 can (15 ounces) black beans, rinsed and drained1 package (10 ounces) frozen corn, thawedOptional toppings: Shredded cheddar cheese, sour cream and chopped fresh cilantro
Preparation
In a large nonstick skillet, saute chicken in oil until no longer pink. Add water and taco seasoning; simmer, uncovered, until chicken is well coated.
Transfer to a 5-qt. slow cooker. Stir in the V8 juice, salsa, beans and corn. Cover and cook on low for 3-4 hours or until heated through. If desired, serve with optional toppings.
