Mexican shredded chicken
- Minutes to Prepare:
- Number of Servings: 12
Ingredients
about 2 lbs skinless boneless chicken breast 2 cups salsa1 T chili powder1/4 t oregano 1/4 t cumin1 cup sour cream 1 lb frozen white sweet corn1 - 14 oz can black beans rinsed
1) start with about 2 pounds of chicken
2) mix 2 cups salsa with 1 T chili powder, 1/4 t of oregano and cumin in the crock pot. Place the trimmed chicken breast in the salsa, push to the bottom and cover with salsa.
3) start the slow cooker on low for 8 hours. at 7 hours remove the chicken to a chopping board and shred with two forks and place back in crock pot.
4) Add 1 cup sour cream, 1 pound frozen corn. Rinse a 14 oz can of black beans under running water and add that also.
mix well and cook for the last hour.
Serve as taco filling or however you like
Serving Size: makes 12 servings
Number of Servings: 12
Recipe submitted by SparkPeople user ALEXADEPREY.
2) mix 2 cups salsa with 1 T chili powder, 1/4 t of oregano and cumin in the crock pot. Place the trimmed chicken breast in the salsa, push to the bottom and cover with salsa.
3) start the slow cooker on low for 8 hours. at 7 hours remove the chicken to a chopping board and shred with two forks and place back in crock pot.
4) Add 1 cup sour cream, 1 pound frozen corn. Rinse a 14 oz can of black beans under running water and add that also.
mix well and cook for the last hour.
Serve as taco filling or however you like
Serving Size: makes 12 servings
Number of Servings: 12
Recipe submitted by SparkPeople user ALEXADEPREY.
Nutritional Info Amount Per Serving
- Calories: 211.5
- Total Fat: 5.0 g
- Cholesterol: 54.7 mg
- Sodium: 238.2 mg
- Total Carbs: 20.3 g
- Dietary Fiber: 4.6 g
- Protein: 22.4 g
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