Slow Cooker Tex Mex Chicken
Total time
- 1 large onion, sliced
- 1 lb. boneless, skinless chicken breasts
- 1 tbsp. fresh garlic, minced or pressed
- 4 cups fresh chopped tomatoes or 2 (14.5 oz) cans diced tomatoes
- 1 (15.5 oz) can cannellini beans
- 1 (15.5 oz) can black beans
- ½ cup reduced sodium or sodium free chicken broth
- 1 tbsp. cumin
- 1 tbsp. chipolte chili powder
- 1 tsp. sea salt or himalayan pink salt
- 1 tsp. fresh ground pepper
- 1 (10 oz) bag frozen sweet whole kernel corn
- Spray the slow cooker with non-stick cooking spray or line with a slow cooker liner.
- Add the sliced onion to the bottom of the slow cooker, top with chicken breasts, garlic, tomatoes, beans, chicken broth and spices.
- Cook on low for 7-8 hours or on high for 3-4 hours.
- minutes prior to the end of the cooking time, add the frozen corn kernels.
- Shred chicken and give the mixture a good stir.
- Serve over brown rice or quinoa. Or serve alone for an equally delicious meal.
Recipe by Becky's Best Bites at https://beckysbestbites.com/slow-cooker-tex-mex-chicken/
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