Kitchen Adventures: Slow Cooker Tex-Mex Chicken

photo coming soon!

Easy to make? Check.
Healthful? Check.
Cheap? Definitely.
Tasty? You betcha!

My own adaptation of this Bajio Chicken recipe from Six Sisters Stuff contains a few more vegetables and lots of whole proteins. On any given weeknight, there's a good probability that you could find my family shoveling this into our faces. Little Z likes it so much, he won't even throw a single piece at the floor; this is a rarity.

Slow Cooker Tex-Mex Chicken

8 generous servings: 375 calories and 3 grams of fat each.

Ingredients:

• 4 large or 6 small chicken breasts, frozen or defrosted
• 1-2 cloves garlic, to taste
• 1 Tbsp cumin
• 1/2 cup brown sugar
• 1/4 cup lime juice (bottled is okay)
• 1/2 cup salsa
• 1 4 oz can green chilis- don't bother draining
• 1 15 oz can black beans- undrained
• 1 15 oz can yellow corn- drained

Directions:
   Throw everything into your slow cooker and cook on low for 6-8 hours or high for 4-6 hours if your chicken was defrosted. If it was frozen, add an extra hour on high or 2 hours on low.

Chop or shred chicken. Garnish with any combination of: fresh tomatoes, plain greek yogurt (or sour cream), fresh avocados, lettuce, cilantro, shredded cheese, and/or tortilla strips, and serve on top of tostada shells, tortillas, or a bed of salad greens. Tell your taste buds "you're welcome".