Taste of Tuesday – Skinny Southwest Crockpot Chicken

Happy Tuesday!  I am super excited to be linking up with Ashley and Jessica today!  I have been reading both of their blogs for awhile so I am glad to finally participate in their weekly linkup!

As I mentioned in yesterday’s post Santa brought me a Crockpot and I couldn’t be more obsessed with it!  I resisted the idea of a Crockpot for a few years with the hesitation that it would make way more food than I was willing to deal with.  I usually only like eating leftovers for 1 or maybe 2 meals depending on how amazing the meal turns out.  After a ton of searching for “small portion crockpot recipes” I finally just decided I would tweak recipes to not make enough to serve an army.  Here is what I made the other night that still has me wishing there were leftovers!

photo

Skinny Southwest Crockpot Chicken Salad Bowls

(original recipe)

Chicken breasts (you can pretty much use any amount of chicken.  I used .66 lbs because like I said above I was just trying to make enough for my boyfriend and I with enough for me to take leftovers for lunch)

Ingredients

For the Chicken:

1 can diced tomatoes with green chiles, drained

1 can of black beans, drained

1 cup of frozen corn

1 can of low sodium chicken broth

Half of a green pepper, diced

Salt and Pepper to taste (I just threw a few shakes in)

Spices:  Chili Powder, Garlic Powder, Cayenne Pepper (1 tsp of each) and then 2 TBSP of low sodium taco seasoning (I used Mrs Dash)

tip – I pretty much always use taco seasoning when a recipe is “mexicany” in any way.  It gives it a good boost of flavor!

For the salad base:

1 bag of romaine lettuce shreds and 1 bag of iceberg lettuce shreds (thought I would be fancy by mixing up the lettuce varieties but it doesn’t really matter what kind you use)

1 package of pre-made pico de gallo – or make your own

Avocados

Salsa and plain greek yogurt for topping (I mixed some taco seasoning and tabasco sauce in my greek yogurt mixture to give it some additional flavor and liked how it turned out)

Directions

Combine all ingredients listed for the chicken into a crockpot (don’t forget your liner!  Ain’t nobody got time to scrub dishes!) and set on low for 8-10 hours.  I was working from home for the day so I put everything in mid morning and let it cook for about 9 hours.  I constantly found myself in the kitchen lifting the lid and taking a whiff of this southwestern goodness!  After 8-10 hours scoop out the chicken pieces and move to a larger bowl where you can use 2 forks to shred the chicken up.  I found that it was pretty much already shredded up at this point but I just made sure all the pieces were broken up.  I then scooped out all the corn, beans, and tomatoes and added them to the chicken mixture leaving only the liquids in the Crockpot.  Add your chicken mixture to your salad base and voila – it’s like you are eating a Chipotle Burrito Bowl in the comfort of your own home!  Enjoy!

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4 thoughts on “Taste of Tuesday – Skinny Southwest Crockpot Chicken

  1. My crockpot is absolutely my saving grace for weekday dinners. I’ve been doing a similar crockpot chicken taco, but I love the idea of using it as a salad. I will have to give that a try! Stopping by from Taste of Tuesday. 🙂

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