Serving Size: 10
There is nothing better than a Crock Pot meal on a winter weekend and this one is a favorite. It’s easy to make and little prep is required!
Ingredients:
- 1 onion, chopped
- 1 16oz can black beans
- 1 16oz can kidney beans
- 1 8oz can tomato sauce
- 1 10oz package corn kernels
- 2 14.5oz cans diced tomatoes with chilies
- 1 packet taco seasoning
- 1 tbsp cumin
- 1 tbsp chili powder
- 24oz boneless skinless chicken breasts
- chili peppers (optional)
Directions:
Combine onion, beans, tomato sauce, corn, tomatoes, taco seasoning, cumin, chili powder and chili peppers in a slow cooker. Place chicken on top and cover. Cook on low for 10 hours or on high for 6 hours. Half hour before serving, remove chicken and shred. Return chicken to slow cooker and stir in.
Nutrition per Serving:
Calories: 204
Fat: 2g
Carbohydrates: 33g
Fiber: 10g
Protein: 17g
**For those with special dietary needs, a couple options are to remove the corn to reduce the carbohydrates by about 5g per serving or you can reduce the serving size and pair with spinach leaves for a taco salad.
