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Prep Time: 10 Minutes Cook Time: 240 Minutes |
Ready In: 250 Minutes Servings: 6 |
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From Better Homes and Gardens Diabetic Living Slow Cooker Recipes. Easy to make and quite tasty. I omitted the cumin and found it spicy enough for us. The next time I will used shredded cooked chicken, just personal preference. Ingredients:
1 1/4 lbs boneless skinless chicken thighs or 1 1/4 lbs boneless skinless chicken breasts |
2 (10 3/4 ounce) cans reduced-fat cream of chicken soup |
2 cups water |
1 (15 ounce) can black beans, rinsed and drained |
1 (14 1/2 ounce) can diced tomatoes with green chilies, undrained |
1 teaspoon ground cumin |
light sour cream (optional) |
crushed tortilla chips (optional) |
Directions:
1. Cut chicken into bite size pieces. Lightly coat a large skillet with Nonstick cooking spay and cook chicken over medium heat until brown. Place cooked chicken in 3 1/2 or 4 quart slow cooker.
2. In a medium bowl combine chicken soup, water, beans, undrained tomatoes and cumin. Pour over chicken.
3. Cover and cook on low for 4-6 hours or high 2-3 hours. If desired top each serving with sour cream and crushed tortilla chips.
4. Each serving equals 1 1/2 cups.
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