Wednesday, November 4, 2015

Slow Cooker Creamy Mexican Chicken





Ingredients:




4 small boneless, skinless chicken breast (can be frozen)
15 oz. can black beans, drained
7 oz. can chopped green chilies
1 cup frozen corn
1 large onion, diced
3 bell peppers, chopped
15 oz can diced tomatoes
salt and pepper to taste
2 tbsp. chili powder
1/2 tbsp onion powder
1/2 tbsp. garlic powder
1 tsp. paprika
1 tsp. cumin
2/3 cup plain Greek Yogurt
Fresh cilantro

Directions:
1.  Add chicken breasts to slow cooker.
2.  Top with all remaining ingredients EXCEPT greek yogurt and cilantro.



3.  Cook on low for 8 hours or until chicken breasts begin to fall apart easily.
4.  Remove chicken and shred. Add chicken back to slow cooker.
5.  Add greek yogurt, cover and continue to cook on low for 30 minutes.
6.  Stir well and serve on top of quinoa or rice.
7.  Top off with cilantro & enjoy!

21 Day Fix: 1 red, 1 green, 1/2 purple, 1 yellow.  Count additional yellows for rice or quinoa.  If add cheese on top, count 1 blue as well.

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