Crockpot Mexican Shredded Chicken

Nov 21, 2019

Ingredients:

  • 2 pounds chicken breast
  • 14.4 ounce can of Rotel
  • 15 ounce reduced sodium black beans, drained and rinsed
  • 1 yellow pepper, diced
  • 1 orange pepper, diced
  • 1/4 cup chopped cilantro
  • 14.4 ounce can reduced sodium chicken broth
  • 3 scallions, chopped
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon cumin
  • cayenne pepper to taste
  • salt and fresh ground pepper to taste
  • Optional toppings:
  • 1/4 avocado, mashed
  • Dollop of plain greek yogurt
  • 1/4 cup reduced fat shredded cheese

Directions:

Combine all ingredients, except chicken breasts, in the crockpot. Lightly salt chicken breasts and lay on top. Cook on low for 8-10 hours or high for 4-6 hours. Approximately 30 minutes before serving, remove chicken from crockpot and shred (should be easily done with two forks). Return chicken to crockpot for remaining 30 minutes. Eat plain with your favorite toppings, or on top of quinoa, brown rice or white corn tortillas. Serves 8, 3/4 cup servings

Nutrition Information per Serving (chicken mixture only):
Calories: 367 Protein: 39g Carbs: 51g Fat: 2g

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