Ingredients for 3 Way Tex Mex Chicken Oamc
- 28 ounces canned crushed tomatoes
- ¾ cup (177ml) salsa (initially), plus about ¼ cup (remaining) salsa
- 1 tablespoon ground cumin
- 2 cloves garlic (minced)
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 pounds boneless, skinless chicken breasts
- 1 red bell pepper (chopped)
- 1 green bell pepper (chopped)
- 1 medium onion (chopped)
- 1 (15-ounce) can black beans (rinsed and drained)
- 1 cup (150g) frozen corn
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How to Make 3 Way Tex Mex Chicken Oamc
- In a 5-5.5 quart slow cooker, combine: 28 ounces canned crushed tomatoes, ¾ cup (177ml) salsa, 1 tablespoon ground cumin, 2 cloves garlic (minced), 1 teaspoon salt, and ½ teaspoon black pepper.
- Add 2 pounds boneless, skinless chicken breasts, 1 green bell pepper (chopped), 1 red bell pepper (chopped), and 1 medium onion (chopped). Stir to coat everything evenly.
- Cover and cook on high for 3 ½ hours or on low for 4 ½ hours, or until chicken is cooked through.
- Remove chicken from the slow cooker to a cutting board and let cool slightly. Once cool enough to handle, shred the chicken using two forks.
- Strain the cooking liquid from the slow cooker vegetables through a fine-mesh sieve into a large bowl or measuring cup. Set aside 1 cup (237ml) of the strained liquid; discard the rest.
- Return the cooked vegetables to the slow cooker.
- Stir in 1 (15-ounce) can black beans (rinsed and drained) and 1 cup (150g) frozen corn.
- Cover and cook on high for 10 minutes.
- Add the shredded chicken, remaining salsa (about ¼ cup), and 1 cup (237ml) of the reserved cooking liquid to the slow cooker. Stir to combine.
- Serve immediately in tacos, quesadillas, or burritos. Leftovers can be frozen in airtight containers for quick and easy meals later!
Nutrition Information (Approximate per serving)
Sodium
23 g
Sugar
17g
Fat
10g
Carbs
9g
