Mexican Chicken Crock Pot (Core) |
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Prep Time: 10 Minutes Cook Time: 410 Minutes |
Ready In: 420 Minutes Servings: 8 |
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I got this from the WW Core message boards. I tried it while having company over and they all loved it. It is so simple and most of the ingredients are staple ingredients that you would have. I put this on top of whole wheat couscous or brown rice. Ingredients:
4 frozen boneless chicken breasts |
1 (1 1/4 ounce) packet taco seasoning mix |
1 (14 1/2 ounce) can black beans, rinsed & drained |
1 (14 1/2 ounce) can corn, drained |
1 (16 ounce) jar salsa |
Directions:
1. Spray crock pot with non stick spray. Put corn in bottom of crock pot. Place chicken on top of corn, sprinkle chicken with taco seasoning. Pour in salsa. Pour beans in over salsa.
2. Cook on low for about 6-8 hours. Remove chicken pieces on dice them or shred, then return them to the crock pot.
3. For a creamier sauce, a half hour before end of cooking add 8 oz. of fat free sour cream and let it warm in crock pot. Stir into the sauce.
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