This was another fabulous hit from Gina's Skinny Recipes! Super simple to make, highly flavorful and a big hit. I served mine over rice but Casey preferred to make his into tacos. You could also turn this into a filling for burritos. I definitely recommend this dish.
Other Mexican-style crock pot favorites are: Cream Cheese and Black Bean Chicken, Mexican Pork Carnitas and Salsa Chicken.
1 onion, chopped
1 16-oz can black beans
1 16-oz can kidney beans (I subbed pinto beans)
1 8-oz can tomato sauce
10 oz package frozen corn kernels
2 14.5-oz cans diced tomatoes w/chilies (use one can of hot Ro-Tel to up the spice)
1 packet taco seasoning
1 tbsp cumin
1 tbsp chili powder
24 oz (3-4) boneless skinless chicken breasts
Chili peppers, chopped (optional)
1/4 cup chopped fresh cilantro
Combine beans, onion, chili peppers, corn, tomato sauce, cumin, chili powder and taco seasoning 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. Top with fresh cilantro. Also try it with low fat cheese and sour cream (extra points).
Points Plus: 5