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  • Crock Pot Picante Chicken

    1 vote
    Prep time:
    Cook time:
    Servings: 3
    by Shauna Duncan
    7 recipes
    >
    Found this recipe at www.skinnytaste.com and altered it a bit. Made it a smaller amount as well. And, I will likely add corn into mine...because it's delicious.

    Ingredients

    • 1/2 red bell pepper, minced
    • 1 (15 oz) cans black beans, rinsed and drained
    • 1 3/4 cup low sodium chicken broth (or vegetable stock)
    • 2 (10 oz) cans diced tomatoes with green chilies
    • 4 oz can diced green chiles
    • 1/2 tbsp ground cumin
    • 1/2 tsp ancho chile powder
    • 1/2 tsp garlic powder
    • 1/2 tsp onion powder
    • 1/4 tsp oregano
    • 16 oz (2) skinless chicken breast
    • 1/4 cup chopped cilantro, divided
    • 2 medium scallions, diced
    • cut limes, for serving
    • 1 medium haas avocado, sliced
    • sour cream, for serving (optional)

    Directions

    1. Take one can of beans and place in the blender along with 2 cups of the chicken broth; puree then add to your slow cooker.
    2. Add the remainder of the beans and chicken broth into the slow cooker along with tomatoes, diced green chiles, cumin, chile powder, garlic powder, onion powder, oregano, chicken breast, and 3 tbsp of the cilantro. Set slow cooker to HIGH 4 hours or LOW 6 to 8 hours.
    3. After it's done, remove chicken and shred with 2 forks. Place back into the slow cooker and add fresh scallions, remainder cilantro and adjust salt and cumin, to taste.
    4. Serve hot with lime wedges, avocados, and sour cream if desired.

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