Ingredients for Spicy Mexican Chicken Slow Cooker
- 1.5 lbs boneless, skinless chicken breasts
- Black Beans
- Frozen Corn Kernels
- Chunky Salsa
- Jalapeno Pepper
- Ground Cumin
- 2 teaspoons chili powder
- Greek Yogurt
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How to Make Spicy Mexican Chicken Slow Cooker
- Season 1.5 lbs boneless, skinless chicken breasts generously with salt and pepper.
- Add the seasoned chicken breasts to a 7-quart slow cooker.
- Pour in 1 (15-ounce) can of fire-roasted corn, 1 (15-ounce) can of black beans (rinsed and drained), 1 (15-ounce) jar of your favorite salsa, 1-2 jalapeños (minced, adjust to your spice preference), 1 tablespoon ground cumin, and 2 teaspoons chili powder.
- Cover and cook on low for 6-8 hours, or until the chicken is easily shredded with a fork.
- During the last 30 minutes of cooking, stir in 1 cup plain Greek yogurt for extra creaminess and tang.
Nutrition Information (Approximate per serving)
Sodium
23 g
Sugar
10g
Fat
20g
Carbs
9g