Healthy Recipe: Slow-Cooker Mexican Chicken

We tried this on Friday (and ate leftovers all weekend), and it is GOOD! Even better, Alex said it couldn’t have been easier to make. Enjoy!

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Photo Credit: 110pounds.com

SLOW-COOKER MEXICAN CHICKEN
(Adapted from a Spark recipe and modifications from 110pounds)

Ingredients
2-3 chicken breasts
1 can diced tomatoes
1 can black beans (do not drain)
1 can mexican chili beans (do not drain)
1 Package Taco Seasoning
1 can chopped green chiles

Preparation
Layer chicken in bottom of crock pot. Add the rest of the ingredients in the order written. Do not stir. Cook on low 7-8 hours. Take out chicken and shred. Return chicken to crock pot and stir well.

This comes out a bit like a chicken chili. You can add things like corn, black olives, guacamole, etc., and you can serve plain or with chips – it’s very versatile. We made little tacos with shredded cheese and fresh cabbage for crunch.

The recipe allegedly makes six one-cup servings. I don’t know if we had mutant giant chicken breasts or what, but there was a lot more than that. And no one is complaining. 🙂

Nutritional Information (per one cup serving): 220 Calories, 5 grams Fat, 13 grams Protein, 29.4 grams Carbohydrates

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4 thoughts on “Healthy Recipe: Slow-Cooker Mexican Chicken

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