I typically do my own thing for breakfast, lunch and snacks, but dinner I try to make just one thing rather than something for my family and a separate meal for me.
This Creamy Mexican Chicken is one of those meals that my family will also eat, luckily!
Another thing I love about it is cooking it on the crockpot. Anything I can put in a forget about for hours is awesome because it frees up the afternoon or evening for cuddles, reading stories or playing. Or dishes and laundry, whatever.
But not having to spend an hour in the kitchen cooking a meal every night it great. And this makes enough that I have leftovers for lunch the next day. I win again!
So it's pretty straight forward. Mix everything except the yogurt and pico into the crockpot. And let it cook!
I did a purple of pico on the side so you could see it there, but then I mixed it all together before I started eating!
- 4 small boneless, skinless chicken breasts (I use frozen)
- 15 oz. can black beans, drained
- 7 oz. canned chopped green chilies
- 1 cup frozen corn
- 1 large onion, diced
- 3 bell peppers, chopped
- 15 oz. can diced tomatoes
- Salt and pepper, to taste
- 2 tbsp. chili powder
- 1/2 tbsp. onion powder
- 1/2 tbsp. garlic powder
- 1 tsp. paprika
- 1 tsp. cumin
- 1 red container plain Greek yogurt
- Pico de Gallo (You can find my recipe here)
- Add all ingredients to crockpot except the yogurt and pico de gallo.
- Cook on low for 8 hours
- Using two forks, shred chicken
- Add yogurt and cook for 30 more minutes, mixing well.
- Serve over rice or with a tortilla
- Top with a blue container of shredded cheese.
This makes 6 large servings and each serving is 1 red, 1 green, 1/2 purple and 1 yellow.
Tortilla/rice is an additional yellow and Pico de gallo is an additional purple
YUM! A delicious WIN!
If you aren't a rice person, you could easily skip the rice and wrap it in two corn tortillas. You could also take two corn tortillas and slice them up, bake them and scoop it up with your {home made tortilla chips}!
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