Mexican Crock Pot Chicken

by Laura

Lately I've been making a batch of this and bringing it for lunch all week. It is super easy, fairly healthy and there are lots of variations so it doesn't get boring. I used this recipe I came across on Pinterest as a base. 

This is blurry but it is because I was taking it at 5:30 am. That is how easy this recipe is...you can be half asleep. 

This is blurry but it is because I was taking it at 5:30 am. That is how easy this recipe is...you can be half asleep. 

Mexican Crock Pot Chicken

3 large frozen chicken breasts

1 can kidney beans (black would work too) 

1 can diced green chiles (4 oz) 

3 jalapenos diced (this makes it fairly spicy so adjust depending on your audience) 

1 cup chopped red onion

1 cup salsa

1 cup frozen corn

Throw it in the pot and walk away

Throw it in the pot and walk away

1 1/2 cups greek yogurt or light sour cream

1 tsp cumin

1 tsp chili powder

salt and pepper to taste

Shredded cheese  

 

Lay frozen chicken breasts on the bottom of the crock pot. Pour in the rest of the ingredients (except shredded cheese). Cook on low for as few as six hours but I've left it in there as long as 12. Stir and use a fork or spoon to break up/shred the chicken. Top with cheese and serve over rice or in tortillas. 

Lunch for the week! 

Lunch for the week!