Crockpot Mexican Chicken Recipe

Ingredients:

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1 lb boneless, skinless chicken breasts
1 cup of your favorite low-calorie, low-sugar salsa
1 can (15 oz) black beans, drained and rinsed
1 can (15 oz) corn kernels, drained
1 teaspoon chili powder
1 teaspoon ground cumin
Salt and pepper, to taste
Optional toppings: chopped cilantro, diced avocado, low-fat sour cream, lime wedges
Instructions:

Prepare the Slow Cooker: Begin by placing the boneless, skinless chicken breasts in the bottom of your slow cooker, ensuring they are evenly spread out.
Mix the Flavorful Salsa Mixture: In a separate mixing bowl, combine the salsa, drained black beans, corn kernels, chili powder, cumin, salt, and pepper. Mix until all ingredients are well incorporated.
Pour Over the Chicken: Carefully pour the salsa mixture over the chicken breasts in the slow cooker, ensuring that the chicken is fully coated with the flavorful sauce.
Slow Cook to Perfection: Set your slow cooker to cook on low for 6-8 hours or on high for 3-4 hours. Allow the chicken to cook until it is tender and easily shreds with a fork.
Shred and Serve: Once the chicken is fully cooked, use two forks to shred it directly in the slow cooker. Mix the shredded chicken well with the salsa mixture to ensure that every bite is bursting with flavor.
Garnish and Enjoy: Serve the delicious Mexican chicken hot, garnished with your choice of optional toppings such as chopped cilantro, diced avocado, low-fat sour cream, and fresh lime wedges. Pair it with your favorite side dishes like rice, quinoa, or tortillas for a complete meal.
Nutritional Information:

Calories: Approximately 250 per serving
Protein: Approximately 25g per serving
Carbohydrates: Approximately 25g per serving
Fat: Approximately 5g per serving
Fiber: Approximately 5g per serving

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