Pin It I found this recipe on Skinny Taste a while ago, but never got around to making it. Well this week I had Reading Night at school and needed a low maintenance meal. I happened to have all of the ingredients on hand. You literally pour everything into your trusty crock pot and come home to a wonderful, fully cooked mexican meal. I will definitley be making this gem again. It is so versatile. I made burritos for dinner and then made nachos for lunch the next day. This would also be great served over rice. There are endless possibilities. Let me know your ideas!
1 1/2 pounds boneless, skinless chicken breast (about 3 large pieces)
1 onion, diced
1 can diced tomatoes with mild green chilies
1 can black beans, rinsed and drained
1 can corn, drained
1 cup chicken broth
3 green onions, chopped
1 tsp garlic powder
1 tsp onion powder
1 tsp cumin
1/2 tsp chipotle powder
1 4 oz can diced jalepenos (optional)
dash of hot sauce (to tasste)
1. Pour all ingredients, except chicken, in a lined crock pot. Stir to mix. Place chicken on top of veggie mixture.
2. Cook on low for 6-8 hours or high for 3-5 hours.
3. 30 minutes before serving, remove chicken and shred. Return chicken to crock pot for remaining time.
4. Serve wrapped in tortillas with your favorite fixings. For these I used a little Mexican rice, shredded cheese, sour cream and hot sauce.