Tex-Mex Chicken

Crockpot Tex-Mex Chicken

Recently, I got this recipe from a Prevention Slow Cooker Recipe book.

Let me extol the virtues of this chicken dish by telling you it has many lives:

•You can use it as taco meat.
•You can make nachos with it.
•You can freeze it for use later.
•You can make tortilla/taco soup by adding some chicken stock or broth to it.
•You can put this over baked potatoes and melt some jack cheese over top.
This is my kind of recipe. Lots of options!
Crockpot Tex-Mex Chicken
Serves: LOTS!
Serving size: 1/2 cup
Points per serving: approximately 4 (This is a complete guestimate on my part.)

Ingredients:

•2 cans (15 oz each) whole kernel corn, drained (I used frozen, and a little bit less, because that's all I had)
•1 can (15 oz) black beans, drained and rinsed
•1 jar (16 oz) chunky salsa (I used 20 oz)
•6 boneless, skinless chicken breasts (I used frozen ones and added them to the crockpot still in their frozen state)
•Serving options for soft tacos: low fat sour cream, chopped cilantro, chopped green onions, lime wedges, salsa, 6-in corn tortillas
1.Combine corn, beans, and 1/2 cup of salsa in the bottom of the crockpot.
2.Lay frozen chicken breasts on top of corn and beans.
3.Pour the rest of salsa over the chicken.
4.Cover.
5.Cook on LOW for 7-8 hours. (Don't worry if it looks like there's too much liquid. The chicken, once shredded, will soak up a lot of the liquid.)
6.Transfer cooked chicken breasts to a large cutting board or plate. Shred chicken using two forks and return to salsa-liquid.
7.Stir shredded chicken back into salsa-liquid.
8.Serve in tacos, on top of baked potatoes, on top of nachos, or make into tortilla soup by adding extra chicken broth or stock. The options are endless!