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Crock Pot Mexican Chicken
Simple crock pot Mexican chicken recipe makes an easy weeknight meal!
Course
Main Course
Cuisine
Mexican
Prep Time
5
minutes
minutes
Cook Time
8
hours
hours
Total Time
8
hours
hours
5
minutes
minutes
Servings
8
servings
Calories
229
kcal
Author
Kate @ I Heart Eating
Ingredients
10
ounce
can diced tomatoes with mild green chilies
(like Rotel)
15
ounce
can pinto beans or black beans
drained and rinsed
14
ounce
can corn
drained
1/2
cup
diced white or yellow onion
1/4
cup
chopped fresh cilantro
1
cup
reduced-sodium chicken broth
2
cloves
garlic
peeled and minced
1
teaspoon
garlic powder
1
teaspoon
onion powder
1
teaspoon
ground cumin
1/4
teaspoon
ancho chile powder
to taste
2
pounds
boneless skinless chicken breasts*
Salt and pepper to taste
Instructions
Combine tomatoes, beans, corn, onion, cilantro, broth, garlic, garlic powder, onion powder, cumin, chile powder, salt, and pepper in a crock pot.
Place chicken breasts on top of bean mixture.
Cover and cook on LOW for 8 hours or on HIGH for 4 hours.
About half an hour or so before serving, remove chicken and shred. Return chicken to slow cooker, and continue to cook for 30 minutes.
Notes
*You'll want to use the larger breasts, not chicken breast halves or filets.
**WW Freestyle Points: 0.
***Nutrition values are estimates.
Nutrition
Serving:
1
serving
|
Calories:
229
kcal
|
Carbohydrates:
18
g
|
Protein:
29
g
|
Fat:
3
g
|
Cholesterol:
72
mg
|
Sodium:
538
mg
|
Potassium:
739
mg
|
Fiber:
4
g
|
Sugar:
1
g
|
Vitamin A:
130
IU
|
Vitamin C:
8.1
mg
|
Calcium:
41
mg
|
Iron:
2.1
mg