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crock pot Mexican chicken

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Looking for an easy recipe that is healthy and bursting with Mexican flavor? Look no further, than this delicious recipe for crock pot Mexican chicken. The chicken is slow cooked in the crock pot; so it falls apart easily with a fork and the mixture of salsa, beans, and corn blend perfectly. This recipe is delicious served over brown rice or mix steaming hot rice with a little cilantro and lime juice. The great benefit to slow cooking in the crock pot is that you can set it in the morning before work and come home to a delicious meal after a busy day.

Servings: 8


1 16 oz jar salsa

3-4 large chicken breasts

1 14 oz jar diced tomatoes with green chiles

1 15 oz can reduced sodium black bans (rinsed and drained)

1 8 oz bag frozen corn

1/4 cup chopped fresh cilantro

1 tbsp jalapeno peppers

1 tsp chili powder

1 tsp garlic powder

1 tsp cayenne pepper

1 tsp onion powder

1 tsp cumin

salt and pepper to taste

Combine salsa, beans, corn, tomatoes, cilantro, garlic powder, onion powder, cumin, cayenne, pepper, chili powder, and jalapenos in the crock pot.

Season chicken breast with salt and pepper and lay on top.

Cook on low for 10 hours or on high for 6 hours.

Thirty minutes before serving, remove chicken and shred. Return chicken to crock pot and stir together. Serve over brown rice if desired and top with scallions.

Nutrition Info Per Serving (without rice): Calories: 195, Fat: 1.5g, Fiber: 5g, Carbs: 25g, Protein: 22g

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