Slow Cooker Mexican Chicken Recipe
This healthy and easy Slow Cooker Mexican Chicken is a quick dump and go recipe made with chicken breast, salsa, canned black beans, canned corn, taco seasoning and a little cilantro for that fresh taste! It’s also Weight Watchers friendly!
Ingredients
- ▢5-6 boneless, skinless chicken breasts * I use frozen
- ▢1 ounce -package of taco seasoning (I use reduced sodium) *about an ounce package or 24-28 g
- ▢19 oz -can of black beans rinsed and drained
- ▢12 oz -can of corn rinsed and drained
- ▢2 cups -of salsa * I use Pace Picante (medium)
- ▢2 tablespoon fresh cilantro, chopped * You can substitute 1.5 teaspoon dried cilantro but it’s so much better with fresh!
- ▢1 small onion chopped
Garnish (optional)
- ▢additional fresh cilantro
- ▢fat free sour cream
Instructions
- Combine all ingredients in the crock pot. Cook on low about 5-6 hours. (Your cooking time may vary) until chicken is cooked through.
- Serve over rice, cauliflower rice, as tacos with low carb tortillas, fat free shredded cheddar cheese and fat free sour cream. Adjust points accordingly
- Nutrition
- Calories: 285kcal (14%) | Carbohydrates: 37g (12%) | Protein: 29g (58%) | Fat: 4g (6%) | Saturated Fat: 1g (6%) | Cholesterol: 60mg (20%) | Sodium: 1448mg (63%) | Potassium: 1022mg (29%) | Fiber: 10g (42%) | Sugar: 8g (9%) | Vitamin A: 1046IU (21%) | Vitamin C: 12mg (15%) | Calcium: 68mg (7%) | Iron: 3mg (17%)
