Saturday, March 30, 2013
Southwestern Slow Cooker Chicken
This recipe has not necessarily been one of our favorites, but it is very good and I think we will probably make it again.
*Points+ Value: 5
24 oz (1 1/2) lbs boneless skinless chicken breast
14.4 oz can diced tomatoes with mild green chilies
15 oz can black beans
8 oz frozen corn
1/4 cup chopped fresh cilantro (or parsley)
14.4 oz can fat free chicken broth
3 green onions, chopped
1 tsp garlic powder
1 tsp onion powder
1 tsp cumin
1 tsp cayenne pepper (to taste)
6 Tablespoons reduced fat sour cream
salt to taste
In the slow cooker, combine chicken broth, beans, corn, tomatoes, cilantro (or parsley), green onions, garlic
powder, onion powder, cumin, cayenne pepper and salt in the crock pot. Season chicken breast with salt and lay the 1 1/2 pounds of chicken breast on top.
Cook on low for 8 hours or on high for 4-5 hours. 30 minutes before serving, remove chicken and shred chicken. Return shredded chicken to slow cooker and stir in. Adjust salt and seasoning to taste. Serve over rice. Top each serving with 1 Tablespoon reduced fat sour cream.
Recipe from shrinkingonabudget.com