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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 215.5
  • Total Fat: 1.9 g
  • Cholesterol: 34.2 mg
  • Sodium: 712.9 mg
  • Total Carbs: 32.0 g
  • Dietary Fiber: 6.6 g
  • Protein: 21.6 g

View full nutritional breakdown of Taco Chicken and Black Bean - Crock Pot calories by ingredient
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Taco Chicken and Black Bean - Crock Pot

Submitted by: AMBERMENTZ

Introduction

Easy crock pot recipe I created on a snow day. Sweet and a little spicy! Easy crock pot recipe I created on a snow day. Sweet and a little spicy!
Number of Servings: 8

Ingredients

    Serving size is approximately one cup... possibly a little less.

    2 boneless/skinless chicken breasts
    2 cans black beans, rinsed
    12 oz. frozen yellow corn
    8 oz (or more to taste) diced tomatoes
    1 c. salsa (I used homemade)
    I packet taco seasoning
    1/2 T. cumin
    1 t. chili powder
    1 c. stock or broth (less/more to juiciness preference)
    6 packets Splenda (or sugar, or other preferred sweetener)

Directions

In crock pot, combine all ingredients except for the chicken and Splenda. I sprayed the crock pot with non-stick vegetable oil first as well.

Place chicken on top; mine was still frozen and cooked fine, but thawed/raw is probably ideal.

Cook on high 4-6 hours, depending upon how powerful your cooker is.

Once chicken is cooked throughout, remove and shred.

Replace chicken, add Splenda, and stir, allowing to cook 30 minutes or so (or set on warm as needed) before serving.

I served each serving on top of a cup of brown rice with 1/4 cup of 2% shredded Mexican blend cheese and 2 T. light sour cream. **NOT included in nutrition.

Serving size is approximately one cup.




Number of Servings: 8

Recipe submitted by SparkPeople user AMBERMENTZ.






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