I am a huge fan of this recipe! It’s definitely one of my favourites and it always get repeated in our meal plan.
Why I love it
I love these types of recipes that are meals in themselves. No need to plan a side with this one. And if you cook your rice in a second slow cooker like I do, there are no annoying extras required. Just pop it in the slow cooker and it’s ready whenever you plan it for! No extras required at the end of the day (except adding the cheese, of course, but that’s easy). Ahh convenience!
I find this recipe is extremely filling as well. Just a small portion fills me up easily! And it’s a low-carb recipe (which I’ve been trying to be conscious of lately). It’s only 31.1 g of carbs per serving.
This recipe is also super easy and you can change up the ingredients to your liking. I, personally, like it as is (minus the salsa – I really dislike tomatoes!), but you could definitely play with the ingredients.
I found this recipe on The Skinny Fork (one of my favourite places to go for “lighter” recipes!).
- 1 1/2 Lbs. Boneless Skinless Chicken Breast
- 16 Oz. Verde Salsa
- 15 Oz. Can Black Beans, ‘No Salt Added’ – Drained & Rinsed
- C. Frozen Corn
- 4 Oz. Mild Green Chilies
- 1 Jalapeño, Seeded & Diced
- 3 Garlic Cloves, Minced
- 1/2 Tbsp. Cumin
- 1/2 Tsp. Dried Oregano
- Salt & Pepper to Taste
Put all the above ingredients into your slow cooker. Mix it up. Cook for 8 to 10 hours on low or 6 to 8 hours on high (in my slow cooker, 6 hours on high works best).
After it’s cooked, shred the chicken and mix back in.
Serve over rice (about 2 cups for the total recipe).
Add cheese (jalapeno jack cheese is recommended on The Skinny Fork and is a must in my opinion), sour cream, green onions, avocado, salsa, hot sauce, or any other toppings you like!