Thursday, March 31, 2016

Crock Pot Seasoned Chicken and Veggies - 21 DF approved

Makes 6 servings

Boneless, skinless chicken breast (4 small or 2 large)
1 can black beans - drained and well rinsed
small can chopped green chilies
1 cup frozen corn
1 large onion - diced
3 bell peppers - chopped
1 can diced tomatoes (no salt added)
salt and pepper to taste
2 TBSP chili powder
1/2 TBSP onion powder
1/2 TBSP garlic powder
1 tsp paprika
1 tsp cumin
*1 tsp red chili flakes (optional)
3/4 cup plain greek yogurt or 1/2 cup sour cream
fresh cilantro, flat leaf parsley or chopped green onions

Add chicken breasts to slow cooker and top with the rest of the ingredients minus the yogurt and cilantro. Give it a quick stir and cook on low 8-10 hours-until chicken is tender. Remove chicken or bring to the top and shred. Stir to combine along with yogurt/sour cream.
Continue to cook on low 20-30 minutes.

Serve topped with fresh cilantro, with tortillas or over rice. Add a blue of cheese or avocado! 

Each serving equals 1 red, 1 green, 1/2 purple, 1 yellow. Count additional yellows for tortillas and rice. 

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