With Bear on a diet, I really have to work to find meals to stay in his guidelines that we can both eat. This chicken dish is done in a slow cooker with salsa on top which I shredded when done and used for tacos. Bear found non gluten flour type tortillas. He was excited to have a change and any Mexican type food.
It’s a very simple recipe which called for four chicken breasts. I cut it back to three chicken breasts and substituted red kidney beans because I didn’t have black beans on hand. I used a mixture of very hot salsa and mild salsa, again because that is what I had on hand. It actually made enough that I can use the other half for a Tex/Mex salad. Re-heat chicken mixture and spoon over a large salad.
This recipe I got from the Advocare 24 Day Challenge Cookbook.
SLOW COOKER CHICKEN AZTECA
3 TO 4 boneless chicken breasts, trimmed of fat
1/2 cup chicken broth
1 cup of salsa ( No sugar added)
1 can low sodium black beans (rinsed and drained)
2 cloves minced garlic
1 teaspoon cumin
Place chicken in slow cooker. Stir together the remaining ingredients and pour over chicken. Cover and cook on low for 6 to 7 hours. Serve whole with salsa on top of breast or shred for tacos or Mexican salad.
Advocare Cookbook. This is in PDF format 24daychallengecookbook-2 (1)