My Own Slow Cooker Shredded Mexican Chicken

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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 96.8
  • Total Fat: 1.1 g
  • Cholesterol: 18.3 mg
  • Sodium: 251.7 mg
  • Total Carbs: 13.2 g
  • Dietary Fiber: 2.8 g
  • Protein: 9.5 g

View full nutritional breakdown of My Own Slow Cooker Shredded Mexican Chicken calories by ingredient
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Introduction

I serve this with light sour cream, shredded cheddar cheese, and flour tortillas on the side, so everyone can assemble their own, and I can skip the added fats and carbs of the cheese and tortillas. I serve this with light sour cream, shredded cheddar cheese, and flour tortillas on the side, so everyone can assemble their own, and I can skip the added fats and carbs of the cheese and tortillas.
Number of Servings: 12

Ingredients

    1 medium sweet onion, coarsely chopped
    1 can black beans, drained and rinsed
    1 cup frozen corn kernels
    5 boneless skinless chicken breasts
    2 cups salsa (we like mild, but use what you like)
    1 pkt taco seasoning

Tips

You can cut the cooking time to 4 hours by using high heat. Goes great on flour tortillas or just by itself.


Directions

In a crock pot, add the onion, black beans and chicken breasts (put them in frozen, no need to thaw first). Add the corn, and taco seasoning, and pour the salsa over all. Cover and cook on low for 6 hours. Use two forks to shred the chicken. Stir into the rest of the ingredients, and serve.

Serving Size: Makes about 12 servings of apx 1/3 cup

Number of Servings: 12

Recipe submitted by SparkPeople user JBARSTOW.

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