This is one of my favorite crockpot recipes. While it is delicious and hearty, and of course easy (hello, crockpot!), it is also versatile. I make a batch of this and usually eat it served over some brown rice. But you can also serve it cold over mixed greens or spinach, with a little Balsamic Dijon Vinaigrette, or serve it warm with some salsa and organic, clean tortilla chips or in a clean wrap. These are some things to do with it, but I am sure there are plenty more.
This recipe was inspired by Skinnytaste.com’s Chicken Sante Fe, only I tweaked a few things to make it clean. But definitely check out her site for some terrific figure friendly recipes.
Ingredients:
24oz (1 & ½ pounds) boneless, skinless chicken breast
1 15oz can diced tomato, drained (I buy Shoprite brand organic, as that is clean)
1 small can of mild green chilies
1 15oz can organic black beans
8oz of frozen corn
1 and ¾ cups chicken broth
2 tsp garlic powder
2 tsp onion powder
1 tsp ground cumin
1 tsp cayenne pepper (to taste)
2 tsp kosher salt
1 tsp black pepper
Directions:
Combine chicken broth, beans, corn, tomatoes, garlic powder, onion powder, cumin, cayenne pepper and salt in the crock pot
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.
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.
Nutritonal Values:
Calories - 162
Fat - 1
Carbs - 14
Protein-23
Fiber - 3
In the picture below, I mixed a tbsp of organic sour cream with homemade salsa and drizzled on top
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