I had found a lot of similar recipes online for a dish like this, but they all included cream cheese. I simply added my own twist, with some extra vegetables, a homemade "taco seasoning", and a little plain Greek yogurt for creaminess.
Give it a try! You won't be sorry.
Easy Slow-Cooked Creamy Mexican Chicken
- 4 small boneless, skinless chicken breasts (may be frozen)
- 15 oz. can black beans, drained
- 7 oz. canned chopped green chilies
- 1 cup frozen corn
- 1 large onion, diced
- 3 bell peppers, chopped
- 15 oz. can diced tomatoes
- Salt and pepper, to taste
- 2 tbsp. chili powder
- 1/2 tbsp. onion powder
- 1/2 tbsp. garlic powder
- 1 tsp. paprika
- 1 tsp. cumin
- 1 red container plain Greek yogurt
- Fresh cilantro
Cook on low for 8 hours, until chicken breasts begin to fall apart easily.
Remove chicken and shred. Add back to crockpot. Add Greek yogurt, cover and continue to cook on low for 30 minutes. Stir well, top with fresh cilantro.
Serve with tortillas, or over quinoa or rice. Top with avocado or cheese with your blue container!
(21 Day Fixers: This makes 6 servings, and each serving counts as 1 red, 1 green, 1/2 a purple, and 1 yellow. Count additional "yellows" for tortillas and/or rice and quinoa.)
Thanks for reading. I would love to hear from you in the comments below, if you do try this one!
ALL THE BEST,