Here is a recipe I tried this weekend. We used it to make soft tacos. Please see the notes at the bottom of the recipe. It can really be tailored to your personal taste. Enjoy!
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Creamy Mexican Crockpot Chicken
6 servings
1 pound boneless, skinless chicken breast
1 small onion, diced
½ cup salsa
1 bag frozen corn (I used half bag)
1 can black beans, drained and rinsed
1 can Rotel tomatoes and chilies
Chili powder, salt and pepper to taste
½ block light cream cheese
Put chicken in crock pot, cover with all ingredients except cream cheese. Cook 3-4 hours on high or 7-8 hours on low. Shred chicken and mix back in with light cream cheese until melted. Cook 15-20 min. until heated.
Serve as soft tacos (with lettuce, tomato, cheese, cilantro, onion, etc.) or over rice.
181 cal./2 g. fat/24 carbs/17 g. protein/5 g. fiber (Unsure of accuracy on these.)/per serving.
NOTES: Recipe is as originally copied. It makes much more than 6 servings. I would use an envelope of taco seasoning instead of chili powder, salt and pepper. Maybe use less onion and add a clove or two of garlic. Also, stir in some chopped cilantro at the end.
I used 10 servings since you said it was more than six. Here is what I got.
ReplyDeleteKcals: 158
Fat 6 g
Carbs: 12 g Dietary Fiber: 2 g
Protein: 16 g
This looks lovely! I've written it down to make for dinner next week. Thanks!
ReplyDeleteThose counts look about right and I suppose you could vary the sodium with ingredients used. Liv-Be sure and heed the notes about "spicing it up".
ReplyDeleteYou know, I would go so far as to say this was even more than 10 servings because I have a rather large bowl of lefotvers in the freezer.