Easy Crockpot Mexican Chicken

Here's a crockpot recipe for ya. I love crockpot meals because of how tender meat gets, but definitely don't cook them enough. For some reason, I just don't have a whole lot of good crockpot recipes I'm dying to make. We modified this one from crockpotchicken.net, which has a ton of different chicken crockpot ideas. Let me know if anyone has any great recipes I should try! This is a good one because it's nice and easy and very healthy. It may not look very flavorful from the pic, but it's actually pretty tasty. To liven it up a bit, throw on some sour cream or shredded cheddar. We served it over some white rice (of course, choose brown as the more healthy option :) Sorry I'm not writing much else, but it's getting late and I am getting sleepy! Have a good night!

Ingredients

• 3 boneless, skinless chicken breasts
• 1 15.5 oz can pinto beans, drained
• 1 15.25 oz can corn kernels, drained
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 14 oz can chicken broth
• 1 1/2 tsp lime juice
• 2 chipotle peppers in adobo sauce, halved
• 1/2 tsp paprika
• 1/2 tsp cayenne pepper
• 1/2 tsp freshly ground black pepper
• cilantro, to garnish (optional)

Directions

1. Place chicken breasts in bottom of crock pot and cover with corn and beans.
   
2. Mix remaining ingredients in small bowl and pour over crockpot mixture.
   
3. Cook on low 6-8 hours.
   
4. Top with cilantro and serve with rice or tortillas.