Ingredients:
- 4 boneless, skinless chicken breasts
- 1 cup reduced sodium black beans, drained and rinsed
- 1 cup frozen corn
- 1 small jar of all natural salsa
- 1 Tbsp Cumin
- 1 Tbsp Chili Powder
- 1/2 cup 0% plain greek yogurt (optional)
- 2 cups cooked brown rice
Directions:
- Add all of the ingredients, except the brown rice, to your slow cooker.
- Cook on low for 8 - 10 hours.
- Add the greek yogurt to the crockpot for the last 1/2 hour if you want the sauce to be thicker (optional).
- Serve 1 breast over brown rice.
- Enjoy!
This recipe also works REALLY well if you shred your chicken, like in the picture at the top of the blog post. Then you can eat it like a chicken taco salad or even wrapped up in a tortilla like a chicken taco! If you want some "sour crea," with your Mexican Chicken, try subbing in some 0% plain greek yogurt! YUM!
<3,
Kell
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