Crockpot Mexican Chicken!

by Madelyn M
(Wisconsin)

An easy and very healthy meal. I found this recipe when I wanted to lose weight after I had my daughter and it has became a family favorite. Also everyone that I have made this for loves it. My husband says when he brings the left overs for lunch everyone always asks him for some.

Here's what you need:

3-4 chicken breasts
1 can of diced tomatoes with chilies
1 can of black beans
1 can of kidney beans
1 package of taco seasoning
(or you can make your own taco seasoning. 1 TBS chili powder, 1/4 tsp of each garlic powder, onion powder, red pepper, dried oregano, 1/2 tsp paprika, 1 1/2 tsp ground cumin, 1 tsp each of salt and pepper.)

Place chicken breast in the bottom of the crockpot. Put diced tomatoes with chilies and both cans of undrained beans on top. Add seasoning and mix into the tomatoes and beans. Cook on low for 6-8 hours.
Take breast out of crockpot. Let cool to touch.
Shred chicken with fork. And mix back into crock pot with beans and tomatoes.

Serve on rice, or with chips and salsa. We like to eat it on whole wheat tortilla shells. I fill the tortilla shells with the chicken mixture and bake in the oven until the shells are crispy on the outside. Then they are kind of like a chicken burrito. When making it like this it usually makes about 10-12 burritos. I usually freeze the left overs for an easy lunch.