Monday, October 13, 2008

Mexican Chicken

Had this for dinner tonight and was delicious as always. I have to thank my friend Holly for this recipe. This tasty Mexican chicken is so versatile. It can be the filling in tacos or burritos. It can top a salad. My favorite way to eat it is to make a rice bowl out of it. I make a copycat version of Chipotle's cilantro lime rice, top it with the chicken mixture and top that with shredded lettuce, chopped tomatoes, and either light shredded cheese, or light sour cream. It is really filling meal. Another great one for men, as it is a lot of food.

7 Servings/3 pts ea.
Each Serving is 1 C

4 lg. or 6 sm. frozen chicken breasts- (adjust cooking time if thawed or fresh)
1 Taco Seasoning Packet
1 jar Salsa
1 C Chicken Broth
1 can black beans(drained)
1 can corn(drained)

Place all ingredients in crock pot. Cook on high for about 4 hours (or 3 1/2 hours if using small breast fillets) or on low for about 8 hours. When chicken is done, pull out the chicken and shred. Put shredded chicken back in crock pot and mix.

Cilantro Lime Rice
Add chopped cilantro to pot of rice and water. When rice is cooked, squeeze the juice of one lime and mix.

1 comment:

Anonymous said...

This recipe looks great!! I am going to make it today and am hoping that my husband will also enjoy it. Thanks for all the great recipes! I love your blog and congrats on your success and best of luck in the future!