Nothing better than a super easy recipe with a lot of servings to last you the week!
2 pounds boneless, skinless chicken breasts
1 (15 oz) can diced tomatoes
1 1/2 cups Enchilada Sauce (I used Rick Bayless packets & green enchilada sauce… try finding one without added sugar)
1 medium onion, chopped
1 (4 oz) can chopped green chili peppers
2 gloves garlic, minced
1 32 oz carton low sodium chicken broth
1 (12 oz) bag frozen corn
1 (14.5 oz) can black beans, rinsed
1 cup water
1 T Cilantro (fresh or dried)
1 tsp cumin
1 tsp chili powder
1 tsp sea salt
1/4 tsp black pepper
1/4 cup cheese or avocado (optional)
- Place all ingredients except cheese/avocado into slow cooker. Stir & cover. Cook on low for 6 – 8 hours until chicken shreds easily with a fork.
- In last hour of cooking, shred chicken breasts and stir again, recover.
Serving Size: 1 1/2 cups
21 Day Fix Containers: 1 red, 1 green, 1/2 yellow, 1 blue if you use cheese or avocado