Taco Chicken and Black Bean - Crock Pot
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
Serving size is approximately one cup... possibly a little less.2 boneless/skinless chicken breasts2 cans black beans, rinsed12 oz. frozen yellow corn8 oz (or more to taste) diced tomatoes1 c. salsa (I used homemade)I packet taco seasoning1/2 T. cumin1 t. chili powder1 c. stock or broth (less/more to juiciness preference)6 packets Splenda (or sugar, or other preferred sweetener)
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.
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.
Nutritional Info 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
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