Description
A simple and flavorful slow cooker recipe featuring chicken and beans with Tex-Mex spices.
Ingredients
Scale
- 2 lbs chicken breast
- 1 can black beans, drained and rinsed
- 1 can kidney beans, drained and rinsed
- 1 cup corn, frozen or canned
- 1 can diced tomatoes with green chilies
- 1 packet taco seasoning
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 cup chicken broth
Instructions
- Place chicken breast in the slow cooker.
- Add black beans, kidney beans, corn, diced tomatoes, and onion.
- Sprinkle taco seasoning and add garlic.
- Pour chicken broth over the mixture.
- Stir to combine all ingredients.
- Cover and cook on low for 6-8 hours or high for 4 hours.
- Shred chicken before serving and mix well.
Notes
- Serve with tortillas or over rice.
- Garnish with cilantro and lime if desired.
- This dish can be frozen for later use.
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 2g
- Sodium: 800mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 10g
- Protein: 30g
- Cholesterol: 80mg
Keywords: slow cooker tex mex chicken and beans