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Tuesday, August 21, 2012

Slow Cooker Mexican Dinner




It is time to go back to school which means that my crock pot is working overtime!  I seriously love making my dinners in the crockpot; there is nothing like coming home after a long day smelling the delicious scent of a slow cooked meal.   Can't wait to eat it tonight!  It was SERIOUSLY the easiest meal ever!  I just threw it all together in less than 10 minutes! 

 “This is a wonderful, healthy slow-cooker Mexican-style chicken. You can make this recipe spicier by adding jalapeños or other fresh chili peppers.”


Ingredients
• 4 boneless, skinless chicken breasts
• 1 cup / 240 ml black beans
• 1 cup / 240 ml corn kernels (fresh or frozen)
• 1 small jar salsa (your favorite variety)
• 1 Tbsp / 15 ml cumin
• 1 Tbsp / 15 ml chili powder
• 2 cups / 480 ml cooked brown rice

Preparation
  1. Add to slow cooker: chicken breast, beans, corn, salsa, cumin and chili powder. Mix and cook on low 8 to 10 hours. Serve with cooked brown rice.
To make a creamier version, add ½ cup / 120 ml plain Greek yogurt the last 30 minutes of cooking.

ENJOY!!

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