Slow Cooker Mexican Delight!

The other day, as I walked down to our clinic kitchen to get my lunch, I was greeted by mouthwatering aromas of Mexican spices filling the air... I turned the corner to find my dear friend and coworker Chantelle heating up her delightful lunch that she had brought from home.  She graciously packed a lunch for me at work the next day, and it tasted even better than it smelled... this recipe needs to be shared!!


INGREDIENTS:

• 5 chicken breasts
• 1 onion, diced
• 1 green pepper, diced
• 1 red pepper, diced
• 3 garlic cloves, chopped
• 1 can of tomatoes (796 mL size)
• 1 can of corn (341 mL size)
• 1 can black beans (540 mL size)
• 1 package of low sodium taco seasoning
• 1 tsp cumin
• 1 tsp oregano
• 2 cups chicken stock
• And a little bit of love

DIRECTIONS: (slow cookers are so easy! :)

1.  Throw all ingredients in the slow cooker.  Cook for 4 hours on high or 6 hours on low. 

2.  Shred the chicken in the mixture and leave it on low for another hour or two – just to get the flavor all the way through the chicken.

And...you're done!

This dish can be enjoyed as is or in a taco, but my favorite option is to put it over a mixed green salad!  This adds lots of FreeVeg to the meal.  If you put it over a salad or in a taco, drain fluid first.

Makes 10 servings.  Per serving: 

• calories: 183
• carbs: 20g
• fat: 2g
• protein: 19g

Thanks so much to my dear friend Chantelle, and her friend Amy, for the delicious recipe!

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