- 1 1/2 lb chicken breast
- 14.4 oz can diced tomatoes with mild green chilies
- 15 oz can black beans, rinsed and drained
- 8 oz frozen corn
- 1/4 cup chopped fresh cilantro
- 14.4 oz can fat free/reduced sodium chicken broth
- 3 scallions, chopped
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp cumin
- 1 tsp cayenne pepper (if you like spicy)
- 1/4 tsp sea salt
Combine chicken broth, drained beans, corn, tomatoes, cilantro, scallions, garlic powder, onion powder, cumin, cayenne pepper and salt in the crock pot, Season chicken breast with salt and lay on top.
Cook on low for 10 hours or on high for 6 hours. If this is your first time making this, don't cook it overnight. You need to be able to watch it until you learn how fast or slow your crock pot cooks. A half hour before serving, remove chicken and shred. Return chicken to slow cooker and stir in. Serve over rice (recipe below) and sour cream/greek yogurt
Cilantro Lime Rice
Cook 2 cups brown rice according to package. Once its finished, squeeze a lime over the rice and mix in about 2 tbsp of fresh cilantro.
Lets keep this basic. Preheat oven to 350 degrees. Slice your squash or zucchini. Place in oven safe casserole dish. Toss slices in olive oil, sprinkle my House Seasoning or Ms. Dash on it and roast covered in the oven for 25 minutes. You can also saute it on the stovetop in a skillet.