Crock Pot Mexican Chicken
Simple crock pot Mexican chicken recipe makes an easy weeknight meal!
Servings 8 servings
Calories 229kcal
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
- ½ cup diced white or yellow onion
- ¼ 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
- ¼ 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.10 ounce can diced tomatoes with mild green chilies, 15 ounce can pinto beans or black beans, 14 ounce can corn, ½ cup diced white or yellow onion, ¼ cup chopped fresh cilantro, 1 cup reduced-sodium chicken broth, 2 cloves garlic, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon ground cumin, ¼ teaspoon ancho chile powder, Salt and pepper to taste
- Place chicken breasts on top of bean mixture.2 pounds boneless skinless chicken breasts*
- 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: 1serving | Calories: 229kcal | Carbohydrates: 18g | Protein: 29g | Fat: 3g | Cholesterol: 72mg | Sodium: 538mg | Potassium: 739mg | Fiber: 4g | Sugar: 1g | Vitamin A: 130IU | Vitamin C: 8.1mg | Calcium: 41mg | Iron: 2.1mg