Ultimate Picante Chicken with Rice

Ingredients:

3 boneless, skinless chicken breasts

Kosher Salt

Freshly ground pepper

1 cup chicken broth

¼ tsp chicken bouillon

1 can corn, drained

1 can Northern beans, drained & rinsed

1 Jar Pace medium picante

½ jar pace hot picante

1 package taco seasoning

1 bay leaf

1 cup sour cream

1 cup Shredded  Mexican cheese

Jalapeno slices

Guacamole

Tortilla chips

Directions:

Place chicken in bottom of Crock pot and season with salt and pepper.  Mix together broth, picante, chicken bouillon, and taco seasoning in a bowl.  Place corn and beans on top of chicken breasts.  Pour salsa mixture over then chicken. Push the bay leaf down one side of the pot.

Then cook on high for 3 hours and 2 ½ on low.

One hour before done shredded chicken with two large forks on a plate. Return chicken to the Crockpot, stir to coat chicken and continue cooking for last hour.

Then cook rice according to product instructions.  Then turn off the Crock pot and add sour cream and cheese, stir until combined. Top with cheese, sour cream and jalapenos. Serve with tortilla chips and guacamole. Enjoy!