Recipe source: skinnytaste dot com
Time: <10 minutes hands on
Ingredients:
1 1/2 pounds chicken breasts
14.4 oz can diced tomatoes with green chilis
15 oz can black beans, rinsed and drained
8 oz frozen corn
1/4 cup chopped cilantro
14.4 oz can chicken broth
3 scallions, chopped
1 tsp garlic powder
1 tsp onion powder
1 tsp cumin
1 tsp cayenne pepper (or to taste) - I used about 1/4 tsp and it wasn't spicy at all
Salt to taste
Mexican cheese blend (for topping)
Sour Cream (for topping)
1 1/2 pounds chicken breasts
14.4 oz can diced tomatoes with green chilis
15 oz can black beans, rinsed and drained
8 oz frozen corn
1/4 cup chopped cilantro
14.4 oz can chicken broth
3 scallions, chopped
1 tsp garlic powder
1 tsp onion powder
1 tsp cumin
1 tsp cayenne pepper (or to taste) - I used about 1/4 tsp and it wasn't spicy at all
Salt to taste
Mexican cheese blend (for topping)
Sour Cream (for topping)
1- Combine all ingredients (except cheese) in the crock pot. Cook on low for 10 hours.
2- Half hour before serving remove the chicken, shred, and return to the crock pot.
3- Serve with rice or in soft tortillas. Top with cheese, if desired.
Verdict:
This is really good. And so so simple and fast. I served it over lime cilantro rice (cook white rice, add 1/2 lime and some fresh cilantro) the first day. The second day I served it on crunchy taco shells. I'm sure it'd be good on tortilla's as well. It was even better 2 days later as leftover for lunch. All 4 of us ate this one up. Definitely a keeper.
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