Chicken Mexicano — Slow Cooker Recipe

1 can green chiles, diced
12 oz salsa, (mild or spicy to taste)
1 tsp ground cumin
1 onion, chopped
2 cloves garlic, minced
2 pounds boneless, skinless chicken breast
Taco shells, flour or corn tortillas depending on taste

Place chicken in a slow cooker. Top with salsa, diced green chiles, cumin, onion and garlic. Cover and cook on low for 8 hours.

Remove chicken from pot, shred and return to juices.

Spoon chicken into taco shells, tortillas or taco chips. Optional toppings: lettuce, shredded cheese, sliced black olives, diced tomato, chopped onion.  Makes 8 servings.

Nutrition information (Chicken Mexicano only): 191 calories, 36 grams protein, 4 grams fat, 2 grams carbohydrate, 93 mg sodium.

Download Recipe




About Deb Hart

Deb Hart is a Registered Dietitian Nutritionist. For the last 28 years, she has been helping bariatric surgery patients reach their health and weight goals. She teaches people how to set up a lifestyle that supports a healthy weight. Deb set up her own lifestyle to include lots of long walks with her furry family members, workout classes at her local wellness center, meal prepping, and finding new ways to enjoy foods without added sugar.
This entry was posted in Barix Recipes and tagged , . Bookmark the permalink.

Comments are closed.