Ingredients
2 boneless skinless chicken breasts
2 cups diced tomatoes
1 cup canned enchilada sauce
1 cup frozen corn
1 cup cooked black beans
1 small onion, diced
2 cloves garlic, minced
4 cups low-sodium chicken broth
1 tsp ground cumin
1 tsp chili powder
1 tbsp olive oil
1 lime, juiced
Salt to taste
Instructions
Season chicken breasts with cumin, chili powder, and salt.
In a skillet, heat olive oil and sauté onion and garlic until softened.
Add all ingredients to the crockpot except lime juice.
Cook on low for 6-8 hours or high for 3-4 hours.
Stir in lime juice before serving. Adjust seasoning if needed.
Notes
For extra flavor, sear chicken in the skillet before adding to the crockpot.
Adjust spice level by using more or less chili powder.
Substitute kidney beans or pinto beans for black beans if preferred.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15
- Cook Time: 360
- Category: Cozy Chicken
- Method: Slow Cooking
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 bowl
- Calories: 310
- Sugar: 4g
- Sodium: 7g
- Fat: 9g
- Saturated Fat: 2g
- Carbohydrates: 28g
- Fiber: 6g
- Protein: 30g
- Cholesterol: 65mg