Here’s a quick and easy crock pot recipe for when the weather turns cold. It freezes very well too, so it’s great for those nights when you just don’t have time to cook.
1 14.5-ounce can ready cut no salt added tomatoes
1 jalapeno, seeded and diced
2 C cooked black beans
1 C frozen corn
1/4 C fresh cilantro, chopped
2 C low-sodium or homemade chicken broth
3 green onions, chopped
1 t garlic powder
1 t onion powder
1 t cayenne pepper
1½ pounds boneless, skinless chicken breasts
1 T cornstarch
reduced-fat shredded Mexican cheese
Combine the tomatoes, jalapeno, black beans, corn, cilantro, chicken broth. onions, garlic powder, onion powder, cumin and cayenne pepper in a crock pot. Season chicken breast with Mrs. Dash, and lay on top of mixture. Cook on high for four-to-five hours, until chicken is done. Remove chicken. Add cornstarch to a quarter-cup of the liquid. Combine, return to crock pot and stir thoroughly. Shred chicken, return to crock pot and combine. Serve over rice, and top each serving with 1 T reduced-fat shredded Mexican cheese.
Sodium: 115 mg.
Nutritional calculation made with homemade chicken broth.