Skinnytaste.com
Servings: 8 servings
Calories: 190 • Fat: 1.5 g • Fiber: 5.6 g • Carbs: 23.1 g • Protein: 21 g
Ingredients:
Servings: 8 servings
Calories: 190 • Fat: 1.5 g • Fiber: 5.6 g • Carbs: 23.1 g • Protein: 21 g
Ingredients:
·
24 oz (1 1/2) lbs chicken breast
·
14.4 oz can diced tomatoes with mild green chilies
·
15 oz can black beans
·
8 oz frozen corn
·
1/4 cup chopped fresh cilantro
·
14.4 oz can fat free chicken broth
·
3 scallions, chopped
·
1 tsp garlic powder
·
1 tsp onion powder
·
1 tsp cumin
·
1 tsp cayenne pepper (to taste)
·
salt to taste
Directions:
Combine chicken
broth, beans, corn, tomatoes, cilantro, scallions, garlic powder, onion powder,
cumin, cayenne pepper and salt in the crock pot
. Season chicken
breast with salt and lay on top.
Cook on low for 10 hours or on high for 6 hours. Half hour before serving, remove chicken and shred. Return chicken to slow cooker and stir in. Adjust salt and seasoning to taste. Serve over rice or tortillas and your favorite toppings.
. Season chicken
breast with salt and lay on top. Cook on low for 10 hours or on high for 6 hours. Half hour before serving, remove chicken and shred. Return chicken to slow cooker and stir in. Adjust salt and seasoning to taste. Serve over rice or tortillas and your favorite toppings.
We really liked this meal! It was simple & easy to put together. It also tasted great and went a long way. I omitted the chicken broth from the chicken/crockpot mixture itself and used it to cook my rice instead. We also ate it with chips along with the tortillas & topped it with lettuce and ranch. The next night I added a can of white beans to the leftover chicken mixture and made a White & Black Bean Chili Soup. Very versatile recipe. Thanks Holly!
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