Crock Pot Tex-Mex Shredded Chicken

Hearty crock pot meals don't have to be loaded with fat or be high in calories. We all know we want something good on Sunday nights and this is perfect. Your house will smell good all day!  Here's a simple recipe for crock pot tex-mex chicken and salsa.
Servings: 5-8

Here's what you need:

  • 4-6 skinless boneless chicken breasts

  • 1/2cups chicken broth--use 99% fat free, low sodium

  • 2 jars salsa-brand of your choice –my personal fav is Gringo Green Mountain (hot)

  • Crushed garlic about 1-2 TBS

  • 1 can black beans—drained and rinsed

  • 1 head cauliflower--for the "rice"

  1. Pour chicken broth in bottom of crock pot, add chicken breasts, season with a little salt (or none), pepper and crushed garlic. Add salsa and black beans on top of chicken.

  2. Cook chicken breast on low for 6-8 hours, then shred the chicken with salsa mixture.

  3. Meanwhile take cauliflower (trimmed & chopped) and process in food processor until it resembles rice like granulars, or finely grate using a cheese grater –careful not to process too much. I put my cauliflower rice in a glass dish and microwave for approx.. 8 mins on high (covered). You can also stir fry rice in non stick skillet for 5 to 10 minutes,  stirring often, until translucent.  

  4. Serve shredded chicken over cauliflower rice. 

    Don’t forget the toppings: low fat cheese, diced avocado, scallions, low fat greek yogurt, cilantro, and lots of sriracha hot sauce.

Nutritional Analysis: 337 calories, 3g fat, 265mg sodium, 14g carbohydrate, 9g fiber, and 37g protein

Lots of leftover possibilities,  use tex-mex chicken in an egg white omelet.  Bring to lunch and wrap in bibb lettuce or a low carb tortilla, or make a tex mex salad.  Great protein and low fat!!