Servings: 8 servings Calories: 190 • Fat: 1.5 g • Fiber: 5.6 g • Carbs: 23.1 g • Protein: 21 g
24 oz (1 1/2) lbs chicken breast, diced
14.4 oz can diced tomatoes (recommend fire roasted, not drained)
4-oz can diced mild green chilies, drained
15 oz can black beans, rinsed & drained
8 oz can corn, rinsed & drained
14.4 oz can fat free chicken broth
3 scallions, chopped
1 tsp garlic powder
1 tsp onion powder
1 tsp cumin
1 tsp cayenne pepper
Or other spices to taste
Directions:Combine chicken broth, beans, corn, tomatoes, cilantro, scallions, garlic powder, onion powder, cumin, cayenne pepper and salt in your crock pot. Lay chicken on top and season with salt & pepper. Cook on low for 10 hours or on high for 6 hours. Half hour before serving, adjust salt and seasoning.
Serve with rice, and/or in a tortilla with sour cream, guacamole, cheese. Think "Chipolte Burrito Bowl" Nutrional info above stolen from SkinnyTaste and doesn't incude the extras. The crock pot conconoction tastes great by itself.
The rice above was a recipe from skinny taste, but I added too much cilantro. Chipotle's Cilantro Lime Rice