Tex Mex Chicken (Crockpot)
Makes 4-6 Servings
By: Sarah Gilks
4 boneless skinless chicken breasts
1 ½ tbsps chilli powder
2 tsp cumin
1 tbsp whole grain flour (I use brown rice flour)
1 each green, yellow and red pepper, cut into 1-inch-wide strips (or whatever colour peppers you have)
1 can organic black beans, drained and rinsed
½ cup frozen corn (optional)
1 ½ cups salsa
Cilantro, Green onion, Light cheese
TOSS chicken with seasoning and flour in slow cooker. Stir in all remaining ingredients; cover with lid.
COOK on LOW 6 to 8 hours (or on HIGH 3 to 4 hours). STIR before serving.
Top with chopped fresh cilantro and green onions. Sprinkle with grated light cheddar or mozzarella cheese (optional)
I serve the Tex Mex chicken with brown, or ancient grains rice, and a side salad.
Nutritional Facts (per serving without toppings):
Cals 200; Protein 22.2; Carbs 23.7g; Fat 1g; Sugar 6.6g