With our crazy, busy lives I am always on the look out for new recipes that are quick, easy and family approved, this one inspired by my friend Fit SlowCooker Queen fit the bill perfectly. Visit her page for the original recipe, which I had to make adjustments to because I hadn’t gone to the grocery store first.
If you have a slow cooker you absolutely have to try this recipe, its so versatile and can be used in different ways throughout the week. We’ve enjoyed it on top of brown rice, in quesadillas and finally wrapped into croissants for lunch. Awesome for meal prep, get creative.
- 4 boneless chicken breasts
- 1 can diced tomatoes
- 1/2 cup tomato sauce
- 1 tbsp. tomato paste
- 1/2 onion sliced
- 1 15oz can of black beans, rinsed
- 1 1/2 cup corn kernels (canned, frozen or fresh off the cob)
- 2 tbsp. Tex Mex seasoning
- 1 tsp dried oregano
- 1 tsp sea salt
- 2 cloves garlic minced
- 1/2 lime juiced
- 1 tbsp. chopped cilantro
Add the can of diced tomatoes, tomato sauce and tomato paste to the bottom of the slow cooker pan, place rinsed chicken breasts on top. Add in all other ingredients except for the lime juice and cilantro. Cook on high for 3.5 hours or low for 6. once cooked, shred the chicken with a fork and add in the fresh lime juice and cilantro.
As I mentioned above this versatile dish can be used in a variety of dishes, we enjoyed it served on rice, in a quesadilla and stuffed into croissants.
fiesta chicken croissants