Chicken In The Crock Pot With A Tex-Mex Flair

Would you like to come home to your house smelling great and dinner ready to toss into bowls for everyone?  Or perhaps you’d like to have some tonight, and freeze some for later.  Either way this crock pot recipe serves 8 with hardy 1 ¼ cup servings. 

Ingredients:

• 1 ½ pounds boneless, skinless chicken breasts
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• One 15 ounce can black beans
• One 14.5 ounce can diced tomatoes
• One 7 ounce can diced green chiles
• One cup chopped onion
• One cup chopped bell pepper
• 1 teaspoon chopped garlic
• 1/8 teaspoon cayenne pepper
• 4 cups fat free reduced sodium chicken broth
• For Garnish

½ cup 0 % Greek yogurt ( I use Fage brand)

½ cup shredded reduced fat Mexican blend cheese (I use Trader Joe’s)

½ cup chopped cilantro

Directions:

1. Season chicken with cumin, chili powder, garlic powder and onion powder
2. Place chicken in the crock pot
3. Drain and rinse black beans and add to crock pot
4. Drain canned tomatoes and add to crock pot
5. Drain canned chiles and add to crock pot
6. Finishing with the chicken broth add all other ingredients to crock pot
7. Stir well and cook on low for 7-8 hours until chicken is fully cooked
8. Remove chicken to a large bowl and shred and then return to crock pot mixing well
9. Serve and garnish each bowl with about 1 tablespoon each of Greek yogurt, cheese and cilantro

Nutrition:  Recipe makes around 8 servings of about 1 ¼ cup each.  Each serving is around

• 225 calories and
• 25 grams protein

ENJOY!