Crockpot Creamy Mexican Chicken
- Number of Servings: 4
Ingredients
2 Frozen Boneless, Skinless Chicken Breast halves1 Can Tuttorosso Peeled Plum Shaped Tomatoes, chopped1 can Goya Low Sodium Black Beans, drained1/2 large onion, chopped3 garlic cloves, minced1 cup Oikos Organic Greek Yogurt, Plain1/2 packet Hidden Valley Powdered Ranch1 tsp cumin1 tsp Chipotle powder1 tsp paprika1 tsp pepper1 tsp salt
Turn on crockpot to low. Put chicken breasts on bottom. Chop onions and mince garlic and add to pot. Chop tomatoes and add to pot. Mostly drain the black beans and add to pot. Add all spices. Mix yogurt and 1/2 of ranch packet and refrigerate. Cook on low for 6 hours and shred chicken. Serve with chicken mix on rice or tortilla or even on a salad with about 2 tablespoons of the yogurt ranch mix on top! ENJOY!
Serving Size: Makes 6 Servings
Number of Servings: 4
Recipe submitted by SparkPeople user OLIVERSMOM1130.
Serving Size: Makes 6 Servings
Number of Servings: 4
Recipe submitted by SparkPeople user OLIVERSMOM1130.
Nutritional Info Amount Per Serving
- Calories: 245.8
- Total Fat: 1.6 g
- Cholesterol: 36.6 mg
- Sodium: 432.2 mg
- Total Carbs: 28.7 g
- Dietary Fiber: 9.2 g
- Protein: 26.5 g
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