Ingredients
| Calories: 171.9 • Fat: 1.6g • Fiber: 3.8g | ||||||||||||||||||
| 24 | oz (1½) lbs chicken breast | |||||||||||||||||
| 14.4 | oz can diced tomatoes with mild green chilies | |||||||||||||||||
| 15 | oz can black beans | |||||||||||||||||
| 8 | oz frozen corn | |||||||||||||||||
| ¼ | cup chopped fresh cilantro | |||||||||||||||||
| 14.4 | oz can fat free chicken broth | |||||||||||||||||
| 2 | Small Cans of Green Chilis | |||||||||||||||||
| 1 | tsp garlic powder | |||||||||||||||||
| 1 | tsp onion powder | |||||||||||||||||
| 1 | tsp cumin | |||||||||||||||||
| 1 | tsp cayenne pepper (to taste) | |||||||||||||||||
| salt to taste |
Directions
Combine chicken broth, beans, corn, tomatoes,
cilantro, green chilis, garlic powder, onion powder, cumin, cayenne pepper
and salt in the crock pot. Season chicken breast with salt and lay on
top. Cook on low for 10 hours or on high for 6 hours. Half hour before
serving, remove chicken and shred. Return chicken to slow cooker and
stir in. Adjust salt and seasoning. Serve over rice, cheese and sour cream.
I like to thicken the sauce by adding in flour or corn starch when I take the chicken out to shred it.
I like to thicken the sauce by adding in flour or corn starch when I take the chicken out to shred it.
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